Prepare the Coconut Almond Hatch Chile Dressing

Prepare the Pickled Cucumbers

  • English cucumber 1.0 each
  • Water 1.5 cups
  • Kosher salt 1.0 Tbsp
  • Vinegar, rice wine 0.5 cup
  • Sugar 0.5 cup
  • Coriander seeds 1.0 tsp

Prepare the Sweet Potatoes

Prepare the Mushrooms

  • King trumpet mushrooms 1.5 lbs
  • Canola oil, as needed

Prepare the Salad

  • Black soba noodles, cooked 10.0 cups
  • Mixed greens 10.0 cups
  • Unsweetened coconut flakes, toasted 1.0 cup
  • Pepitas, roasted 1.0 cup
  • Cilantro leaves 0.5 cup
  1. Prepare the Coconut Almond Hatch Chile Dressing

    • Combine Hellmann’s Spicy Hatch Chile Dressing, coconut milk, almond butter, soy sauce, lime juice, Sriracha and salt. Stir to blend well.
  2. Prepare the Pickled Cucumbers

    • Halve the cucumber and slice thinly on a mandoline. Place the slices in a colander, toss them with the salt, and let stand for about 30 minutes.
    • Meanwhile, combine the water, salt, vinegar, sugar, and coriander in a medium saucepan and bring to a boil. Remove from the heat and let cool.
    • Rinse the salt off the cucumbers, and squeeze out as much moisture as possible. Put the cucumbers in a medium bowl and add the pickling solution; they should be completely covered by the brine. Cover and refrigerate for 3 to 6 hours before serving. The pickled cucumbers will keep in the refrigerator for up to 5 days.
  3. Prepare the Sweet Potatoes

    • Combine olive oil,Knorr® Intense Flavors Roast Umami, butter, sesame oil, maple syrup, cayenne, cinnamon, coriander, salt and pepper to taste. Toss the sweet potatoes with the mixture to coat well.
    • Roast on a parchment line sheet pan at 400° until golden brown, about 15 minutes.
  4. Prepare the Mushrooms

    • Cut the mushrooms in half lengthwise, then score the flat sides in crosshatch pattern.
    • Sear mushrooms in oil, cut side down. Cook until golden brown, about 4 minutes. Season with salt and pepper and set aside.
  5. Prepare the Salad

    • For each portion, toss 1 cup cooked black soba noodles with 2 oz. Coconut Almond Hatch Chile Dressing.
    • Toss 1 cup mixed greens with 1 oz. Coconut Almond Hatch Chile Dressing. Arrange next to noodles. Arrange the noodles and greens in a bowl. Add 2 oz. roasted sweet potato slices next to greens and noodles. Add 4 mushroom halves and pickled cucumber.
    • Garnish with toasted coconut, toasted pepitas and fresh cilantro leaves.
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