Thursday, July 26, 2007

Stained Glass Noodle Salad

  • 3.75 oz. pkg. "Sai Fun" (Asian bean threads)
  • 1 c. shredded red cabbage
  • 1 8.75 oz. can baby corn, drained and quartered lengthwise
  • 5 oz. snow peas, stemmed, blanched, and slivered lengthwise
  • 1 sweet red pepper, seeded and slivered
  • 1/2 c. julienned carrots
  • 3 oz. enoki mushrooms, ends trimmed
  • 3 oz. broccoli sprouts
  • Chopped scallions and/or toasted sesame seeds for garnish Dressing:
  • 1/4 c. chopped cilantro
  • 1/4 c. minced green onions
  • 2 T. finely minced fresh ginger
  • 2 large cloves garlic
  • grated zest of 1 small orange
  • 1/2 c. rice wine vinegar
  • 3 T. each canola oil and low sodium tamari (or soy sauce)
  • 2 T. dark sesame oil
  • 1 T. sugar
  • 2 t. chili sauce
  • sea salt to taste

Soak bean threads in hot water until soft, about 30 min. Drain thoroughly and cut in thirds. In a large bowl, combine bean threads and vegetables. If making ahead, refrigerate salad and dressing separately. When ready to serve, toss with dressing.

Dressing: Mince cilantro, green onions, ginger, garlic and orange zest in a food processor. Scrape down sides. Add remaining dressing ingredients and blend well.


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