Chopstix glass noodle salad

Yield: 6 servings

Measure Ingredient
8 ounces Bean threads or rice sticks
1 cup Shredded red cabbage
½ pounds Snow peas
1 Sweet red pepper
3 ounces Enoki mushrooms
3 ounces Daikon sprouts OR- other sprouts
2 tablespoons Finely minced fresh ginger
2 Garlic cloves
1 tablespoon Grated or minced orange peel
¼ cup Minced cilantro
¼ cup Minced green onions
9 tablespoons Red wine vinegar
¼ cup Oriental sesame oil
2 tablespoons Safflower oil
1 tablespoon Sugar
1 teaspoon Chinese chili sauce
1 teaspoon Salt

SALAD

DRESSING

Soak bean threads or rice sticks in hot water until soft, about 30 minutes. Drain thoroughly and cut into 4-inch lengths.

Snap off stems of snowpeas and discard. Blanch snowpeas for 5 seconds in in 2 quarts boiling water. Immediately transfer snowpeas to a bowl of ice water. When cold, drain and pat dry, then cut into fine slivers. Stem and seed pepper, then slice into 2-inch slivers.

Remove and discard dirty ends of mushrooms and separate strands.

In a food processor or blender, mince the garlic and ginger. Add orange peel, cilantro and green onions. Process until finely minced, then add remaining dressing ingredients and blend to combine.

To assemble, combine the bean threads (or rice sticks) with the other salad ingredients. Pour the dressing over and toss to combine thoroughly. May be prepared up to 2 hours in advance.

Adapted by Karen Mintzias, from a recipe in: "Chopstix - Quick Cooking with Pacific Flavors" by Hugh Carpenter and Teri Sandison Submitted By KAREN MINTZIAS On 05-30-95

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