| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Thai | Salads, Appetizers, Vegetables, Pasta | 6 | Servings |
INGREDIENTS
| 8 | oz | Thin rice noodles |
| 2 | Carrots, grated | |
| 1/2 | English cucumber, halved, seeded and thinly sliced | |
| 6 | Radishes, thinly sliced | |
| 2 | Green onions, chopped | |
| 1/4 | c | Chopped fresh mint |
| 1/4 | c | Chopped fresh cilantro |
| 1/2 | c | Lime juice |
| 1 | tb | Soy sauce |
| 2 | tb | Granulated sugar |
| 1 | ts | Finely chopped fresh ginger |
| 1/2 | ts | Hot red pepper sauce (opt.) |
| 1/2 | ts | Sesame oil |
| 1 | c | Sweet red pepper strips |
INSTRUCTIONS
1. Drop noodles into boiling water for 2 minutes until just softened. Drain and rinse well with cold water. 2. Cut noodles into 4 inch lengths with scissors and place in a salad bowl. Combine with carrots, cucumber, radishes, green onions, mint and cilantro. 3. To prepare dressing, in a bowl, whisk together lime juice, soy sauce, sugar, ginger, red pepper sauce and sesame oil. 4. Pour dressing over salad. Toss well and let marinate for 1 hour. Garnish with pepper strips. Serve cold or at room temperature. Yield:6 servings Prep. Time: 20 to 25 minutes Typed in MMFormat by cjhartlin@email.msn.com Source: A Passion for Fresh Posted to MM-Recipes Digest V4 #11 by cjhartlin@email.msn.com on Jun 24, 1999
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