Cellophane-noodle Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | June 1996 i, Salads | 8 | Servings | |
INGREDIENTS
| 3 | Stalks celery, trimmed | |
| 4 | Whole carrots, peeled and | |
| Trimmed | ||
| 8 3/4 | oz | Cellophane noodles |
| 1 | T | Salt |
| 1 | t | Salt |
| 2 | T | Rice wine vinegar |
| 2 | t | Rice wine vinegar |
| 1 | t | Szechuan hot bean paste |
| 1 | Whole cucumber, skin on | |
| Seedless | ||
| 2 | t | Sesame oil |
INSTRUCTIONS
Thinly slice celery and carrots diagonally. Soak noodles in cool water for 1 hour. Cut into 5-inch length with kitchen shears. Cook in boiling water until clear, 2 to 3 minutes. Drain, do not rinse. Place in a bowl. Add celery, carrots and salt. Toss with tongs for 2 to 3 minutes. Add vinegar and bean paste; toss. When cool, toss in cucumbers and oil. Serve at room temperature. Posted to MC-Recipe Digest V1 #154 Date: Fri, 12 Jul 1996 08:58:13 -0800 From: Kristine <ksimpson@cwo.com> Recipe By : Martha Stewart Living, June 1996
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Nutrition (calculated from recipe ingredients)
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Calories: 143
Calories From Fat: 12
Total Fat: 1.3g
Cholesterol: 0mg
Sodium: 1208.4mg
Potassium: 265.1mg
Carbohydrates: 34g
Fiber: 1.8g
Sugar: 2.8g
Protein: <1g