| 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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