Thai-Noodle-Salad-with-Blood-Orange-Rose-Petal-Marmalade

Thai Noodle Salad with Blood Orange Rose Petal Marmalade

Dressing Ingredients:

2 Tbsp vegetable oil
1 Tbsp sesame oil
2 Tbsp Akaka Falls Farm Blood Orange Rose Petal Marmalade
1 tsp Rose Harissa (by Belazu)
1 Tbsp peanut butter
2 Tbsp Bragg Amino Acids
1 Tbsp lemon juice
2 cloves roasted garlic or Black garlic
1 small finger ginger peeled and finely chopped
Whisk all ingredients in a bowl till fully incorporated. Season to taste.

Salad Ingredients:

1 pkg. saimin or rice noodles-cooked al dente
1 cup bok choy chopped
1 cup organic baby greens chopped
1 head red cabbage- reserve 4 sturdy outer leaves for presentation bowels
1 cup red cabbage chopped
1⁄2 cup carrots shredded or julienned
2 green onions chopped
2 tbsp cilantro chopped
1 cup edamame beans shelled
1 red pepper thinly sliced
1⁄2 cucumber seeds removed-cubed
1⁄2 cup roasted peanuts or pistachios

Preparation:

Mix all vegetables together. Gently toss in the rice noodles. Pour some of the
dressing over the salad mixture till moistened. Serve the remaining vinaigrette at
the table in a coffee creamer or a glass bowl with a ladle.
Arrange salad in 2 cabbage leaves for each serving.
Garnish with edible flowers and toasted sesame seeds (optional).

Thai-Noodle-Salad-with-Blood-Orange-Rose-Petal-Marmalade

Thai-Noodle-Salad-with-Blood-Orange-Rose-Petal-Marmalade-Recipe

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