Orchid Lime Salad

This recipe is courtesy of Chef Lynn Grossutti of Green Planet Foods

Needed for this Recipe:

• Sunshine Coast Olive Oil Co.Butter Flavoured Olive Oil

• Sunshine Coast Olive Oil Co Cilantro and Roasted Onion Olive Oil

• Sunshine Coast Olive Oil Co. Thai Lemongrass-Mint White Balsamic

• Sunshine Coast Olive Oil Co. Japanese Roasted Sesame Oil

 

Dressing

• ½ cup (250 ml) peanut butter, smooth

• 1 lime, juice and zest

• 2 tsp (30 ml) Sunshine Coast Olive Oil Co. Japanese Roasted Sesame Oil

• 4 tsp (20 ml) sweet chili sauce

• 4 tbsp (60 ml) Sunshine Coast Olive Oil Co. Thai Lemongrass-Mint White Balsamic

• 4 tbsp (60 ml) tamari or soy sauce

• 1 tbsp (15 ml) maple syrup

• 4 cloves garlic, crushed

• 2 tbsp (30 ml) fresh ginger peeled and grated

• 4 tbsp (60 ml) Sunshine Coast Olive Oil Co. Cilantro and Roasted Onion Olive Oil

 

Salad

• 1 16 oz pkg medium Thai rice noodles

• 1 kettle boiling water

• 2 tbsp (30ml) Sunshine Coast Olive Oil Co. Japanese Roasted Sesame Oil

• 2 carrots, julienned

• 2 cups bean sprouts

• ½ long English cucumber, seeded and julienned

• 1 red pepper julienned

• 1 bunch green onions

• 2 tbsp Sunshine Coast Olive Oil Co. Dairy-free Butter Olive Oil

• 1 cup slivered almonds

• 3 tbsp (45 ml) toasted sesame seeds

• Pinch of Chinese five spice

• 1 tsp salt

• 1 tsp sugar

• Fresh Cilantro for garnish if desired.

 

METHOD:

• Blend all dressing ingredients except Sunshine Coast Olive Oil Co. Cilantro and Roasted Onion Olive Oil with a hand held mixing wand or in a food processor until just mixed.Add oil in a steady stream while mixing until incorporated.

• Place rice noodles in a large bowl, cover with boiling water and soak for 10 minutes or until just tender.

• Drain into colander, rinse with cold water, place back in bowl and toss with 2 tbsp (30 ml) sesame oil.

• Add julienned carrots, cucumbers, red pepper, bean sprouts and green onions to noodles and set aside.

• Heat Butter Flavoured Olive Oil in a heavy bottomed pan, add slivered almonds, sesame seeds, Chinese five spices and salt and toss until golden brown, about 3-4 minutes. Add sugar and toss for another 30 seconds.

• Remove from heat and cool.

• Add dressing to noodles and mix gently together with your hands or wooden spoons.

• Garnish with almonds, toasted sesame seeds and fresh cilantro.

 

**8 servings**

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