Cooking with a Buz!

Mary J’s Crunchy Noodle Salad with Mango and Chili Dressing

Yields: 24 pieces

Preparation & Cooking Time: 25 minutes

Ingredients

Dressing

2 Mangoes, peeled and chopped, seed removed 2 Tbs Fresh Lime Juice 2 Tbs Apple Cider Vinegar 2 Tbs Sweet Chili Sauce 1 ½ Tbs Canna Olive Oil 1 Tbs Green Onion Salt and Pepper to taste 1 clove of garlic

Instructions: Combine all ingredients in a blender or food processor and process until smooth, refrigerate until ready for service.

Salad Mix

1 Medium Cabbage, finely shredded 2 Medium Carrots, peeled and shredded 1 Cup Red Cabbage, shredded ¼ Cup Fresh Parsley, chopped ½ Cup Green onions, diced 8 oz. Bag Steamable Shelled Edame, cooked 1 Pack of Ramen Noodles 2 teaspoon Sesame Seeds ½ Cup Almond Slivers

Instructions: First, break apart the ramen noodles and put them in a large saute pan over medium heat with the almond slivers. Toast them until lightly brown and they are just becoming fragrant then remove them from the heat to a paper towel-lined plate. Don’t burn them because they will have a very bitter taste. Next, mix the cabbage, carrots, parsley, green onions, cooled edamame, ramen noodles, and almonds in a large bowl, everything except the dressing and added protein. Stack the salad mix onto a plate with the protein on top and drizzle the dressing over top before serving.

Good day to all my canna chef’s out there! I hope everyone had a fun and safe new year, it’s 2023 and this year is going to be better than the last. I'm starting the year off with my famous Mary J’s Crunchy Noodle Salad and Mango Chili Dressing. This a very simple recipe that you can make your own by adding a protein like some grilled shrimp or even grilled chicken to it. The mango chili dressing is one of my favorites, the sweet and spicy goes great with this salad. Let’s not waste any time and jump right into this month's recipe. So grab a bag of your favorite herb, twist one up and let’s get Cooking with a Buz!

Fun Facts:

What terpene tastes like carrots? Monoterpenes like sabinene and β-myrcene seem to be important contributors to the “carrot top” aroma whereas sesquiterpenes like β-caryophyllene and α-humulene contribute to the “spicy” and “woody” notes.

A raw mango is 84% water, 15% carbohydrates, 1% protein, and has negligible fat (table). Did You Know? Mango has quite a high myrcene content.

Pinene, or α-Pinene, is a well-known terpene responsible for the iconic smell of pine forests. While its most abundant natural source is pine trees, it can also be found in herbs like parsley and dill.