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


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).



Share this:

Leave a Comment

Your email address will not be published. Required fields are marked *

Shopping Cart