Rice Noodles • Carrots • Red Bell Pepper • Bok Choy • Edamame • Spicy Orange-Coconut Dressing
Salad recipe by Urban Roots youth and chef coach Ann Ahmed from LAT 14 & Lemongrass Thai.
MN Sunshine Salad by Urban Roots Youth
An Asian and East African fusion!
An all-star team of Urban Roots youth, including Kajia, Chemeng, Rachada, Christopher, Makai and Asha created a fusion of Asian and East African cultures to represent their combined heritages. Visually, it’s a colorful salad, but when the dressing hits the mix, it’s like a burst of sun brightened your bowl. We got a grin when Chemeng said “I never eat salads, but I could eat this all day long.” Thanks!! to Chef Coach Ann who helped make the sun shine.
MN Sunshine Salad
With Spicy Orange-Coconut Dressing
Makes 8 (1-cup) servings
Salad Ingredients
- 7 ounces (~2 cups) uncooked wide rice noodles
- 1 ½ cups chopped carrot
- 1 medium red bell pepper, cut into matchsticks
- 1 cup chopped bok choy
- 1 cup chopped cucumber
- ½ cup chopped green onion
- ½ cup edamame, fresh or frozen (thawed)
- 8 cups mixed salad greens
Dressing Ingredients
- ½ cup orange juice
- ½ cup unsweetened coconut milk
- 1 Tbsp. honey
- 1 Tbsp. fresh lime juice
- 1 Tbsp. spicy chili crisp or chili garlic sauce
- 2 tsp. fish sauce
- 1 tsp. ground turmeric
- 1 tsp. grated orange peel
- Salt to taste
Toppers
- Toasted unsweetened coconut flakes or toasted sesame seeds
- Torn fresh cilantro leaves
Directions
- Cook rice noodles according to package directions. Drain, rinse well with cool water.
- Meanwhile, in a large bowl, mix all the salad ingredients, except salad greens. Toss in drained noodles.
- To make the dressing, process all dressing ingredients in a blender until very smooth.
- Stir half the dressing into the vegetable-noodle mixture; toss to coat. Arrange salad greens on plates. Spoon salad mixture on top; drizzle with remaining dressing and garnish with toasted coconut flakes and cilantro.
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