I intended this mixture as a filling for spring rolls, and you can certainly use it this way (though it’s a bit moist). But having mixed it together I tasted it and it was so good, I just wanted to sit down and eat it for dinner, which is what I did – and for lunch the following day. If you do want to wrap this salad, I suggest wrapping it in romaine lettuce leaves.
Ingredients
- 2 ounces rice vermicelli (thin rice sticks) or thin rice noodles for stir-fries
- ¼ cup rice vinegar
- 2 teaspoons soy sauce
- 1 large red beet (7 to 8 ounces), peeled and grated
- 1 bunch radishes (5 to ounces), grated
- ½ cup chopped cilantro, plus sprigs for garnish
- 3 tablespoons slivered mint leaves
- 2 tablespoons slivered Thai basil leaves (may substitute regular basil if you can’t get the Thai variety)
- 1 to 2 tablespoons minced pickled ginger (to taste)
- 2 teaspoons finely grated or chopped orange zest
- Salt to taste
- Romaine lettuce leaves for serving
- Nutritional Information
Nutritional analysis per serving (4 servings)
88 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 18 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 2 grams protein; 228 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Serves 4 to 6
Preparation
- Place the rice noodles in a large bowl and cover with hot water. Soak for 20 minutes, or until pliable. Meanwhile, bring a large pot of water to a boil. Drain the noodles and add to the boiling water. Boil 1 minute and drain. Rinse with cold water and transfer to a bowl. Using kitchen scissors, cut the noodles into 2-inch lengths. Toss with 2 teaspoons of the rice vinegar and the soy sauce.
- Place the grated beets, radishes and chopped herbs in a large bowl and toss with the remaining rice vinegar and salt to taste. Add the noodles, pickled ginger and orange zest and toss together. Taste and add salt if desired.
- To serve, line plates or a platter with lettuce leaves and top the lettuce with the salad. Garnish with cilantro sprigs and serve.
- Advance preparation: The salad will keep for a day in the refrigerator.
30 minutes
Dining and Cooking