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.

Download this recipe (pdf)

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
  • Toasted unsweetened coconut flakes or toasted sesame seeds
  • Torn fresh cilantro leaves

  1. Cook rice noodles according to package directions. Drain, rinse well with cool water.
  2. Meanwhile, in a large bowl, mix all the salad ingredients, except salad greens. Toss in drained noodles.
  3. To make the dressing, process all dressing ingredients in a blender until very smooth.
  4. 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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