| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Thai |
|
1 |
Servings |
INGREDIENTS
| 2 |
lg |
Fistfulls of long rice – raw, Break it off while still inside the package, It tends to get all over the kitchen otherwise |
|
|
Finely shredded Napa cabbage |
|
|
Grated carrots |
|
|
Slivered Chinese pea pods |
|
|
Chopped cilantro (leave on some of the stems for crunch) |
|
|
Slivered jalapeno peppers |
|
|
Fresh mint – chiffonade (rolled and slived very thin) |
|
|
Fresh basil – chiffonade |
|
|
Bean sprouts |
|
|
Red bell pepper, slivered |
| 3 |
tb |
Japanese rice wine vinegar |
| 1 |
tb |
(heaping) Thai "hot and sour" soup paste (has gingery and lemony overtones) |
|
|
Salt to taste |
|
|
"chicken" flavored seasoning |
INSTRUCTIONS
ABOUT 3 CUPS TOTAL
DRESSING
*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@cruzio.com> on
Mar 2, 1997.
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