Name: Orchid Lime Salad
Ingredients: 1/2 cup almond butter; 1/4 cup canola oil; 1/4 cup sweet chili sauce; 1/4 cup rice vinegar; 1/4 cup soy sauce or tamari; finely grated zest and juice of a lime; 2 Tbsp. grated fresh ginger; 1 Tbsp. sesame oil; 1 Tbsp. maple syrup; 4 garlic cloves, crushed; 1/2 bunch cilantro, washed, dried and chopped; 16 oz thin rice noodles; 2 Tbsp. sesame oil; 2 carrots, peeled and cut into matchsticks; 1/2 long English cucumber, seeded and cut into matchsticks; 1 red pepper, cut into matchsticks; 2 cups bean sprouts, washed well; a few green onions, chopped; toasted sesame seeds or salted peanuts

Orchid Lime Salad

AuthorJulie

Dressing

1/2 cup almond butter

1/4 cup canola oil

1/4 cup sweet chili sauce

1/4 cup rice vinegar

1/4 cup soy sauce or tamari

finely grated zest and juice of a lime

2 Tbsp. grated fresh ginger

1 Tbsp. sesame oil

1 Tbsp. maple syrup

4 garlic cloves, crushed

1/2 bunch cilantro, washed, dried and chopped

Salad

16 oz thin rice noodles

2 Tbsp. sesame oil

2 carrots, peeled and cut into matchsticks

1/2 long English cucumber, seeded and cut into matchsticks

1 red pepper, cut into matchsticks

2 cups bean sprouts, washed well

a few green onions, chopped

toasted sesame seeds or salted peanuts

Put all of the dressing ingredients, including the chopped stems of cilantro but not the leaves, into the bowl of a blender or food processor and pulse until smooth.

Meanwhile, cook or soak the rice noodles according to the package directions; drain well and rinse with cold water. Transfer to a large bowl and toss with the sesame oil.

Add the reserved cilantro leaves, carrots, cucumber, red pepper, bean sprouts and onions; drizzle generously with dressing and toss with tongs to combine. Sprinkle with sesame seeds or chopped salted peanuts and serve.

Categoryone dish, salads

Ingredients