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Orchid Lime Salad

Yields1 Serving

 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

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.