Thai long rice salad

Yield: 1 Servings

Measure Ingredient
2 larges Fistfulls of long rice - raw, Break it off while still inside the package, It tends to get all over the kitchen otherwise
\N \N Finely shredded Napa cabbage
\N \N Grated carrots
\N \N Slivered Chinese pea pods
\N \N Chopped cilantro (leave on some of the stems for crunch)
\N \N Slivered jalapeno peppers
\N \N Fresh mint - chiffonade (rolled and slived very thin)
\N \N Fresh basil - chiffonade
\N \N Bean sprouts
\N \N Red bell pepper, slivered
3 tablespoons Japanese rice wine vinegar
1 tablespoon (heaping) Thai \"hot and sour\" soup paste (has gingery and lemony overtones)
\N \N Salt to taste
\N \N \"chicken\" flavored seasoning



*As many of the following as you like or have on hand, about three cups total.

** (these measurements are guidelines, make it to your taste) Boil a pot of water, as for spaghetti. While it's coming to a boil, start shredding the veggies. When water boils, turn off the heat and throw in the long rice to soak. By the time you are done with the veggies, the long rice will have soaked long enough. Drain the long rice in a seive and then rinse it to cool. Drain well, pressing out all the water. Turn it onto the chopping board, and cut it in a few places to shorten the strands to about two inches. In a large salad bowl, combine the dressing ingredients, then throw in the long rice and toss to coat. Add the slivered veggies and toss salad well. This can stay in the fridge for a few days with no ill effects.

Posted to fatfree digest V97 #014 by Mara Van der Pas <marav@...> on Mar 2, 1997.

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