Chopstix Glass Noodle Salad

Recipe Ingredients

		Salad
8 oz	227g	Bean threads or rice sticks
1 cup	237ml	Red cabbage - shredded
1/2 lb	227g / 8oz	Snow peas
1		Sweet red pepper
3 oz	85g	Enoki mushrooms
3 oz	85g	Daikon sprouts other sprouts
		Dressing
2 tablespoons	30ml	Fresh ginger - minced
2		Garlic
1 tablespoon	15ml	Grated or minced orange peel
1/4 cup	4g / 0.1oz	Cilantro - chopped
1/4 cup	15g / 0.5oz	Green onions - minced
9 tablespoons	135ml	Red wine vinegar
1/4 cup	59ml	Oriental sesame oil
2 tablespoons	30ml	Safflower oil
1 tablespoon	15ml	Sugar
1 teaspoon	5ml	Chinese chili sauce
1 teaspoon	5ml	Salt

Recipe Instructions

Soak bean threads or rice sticks in hot water until soft, about 30 minutes.

Drain thoroughly and cut into 4-inch lengths.

Snap off stems of snow peas and discard. Blanch snow peas for 5 seconds in a 2 quarts boiling water. Immediately transfer snow peas to a bowl of ice water.

When cold, drain and pat dry, then cut into fine slivers. Stem and seed pepper, then slice into 2-inch slivers. Remove and discard dirty ends of mushrooms and separate strands.

In a food processor or blender, mince the garlic and ginger.

Add orange peel, cilantro and green onions. Process until finely minced, then add remaining dressing ingredients and blend to combine.

To assemble, combine the bean threads (or rice sticks) with the other salad ingredients. Pour the dressing over and toss to combine thoroughly. May be prepared up to 2 hours in advance.

Source:
Cooking Light, October 1994, page 146

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