SHREDDED BEET AND RADISH SLAW WITH RICE NOODLES
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.
Provided by Martha Rose Shulman
Categories easy, quick, pastas, salads and dressings
Time 30m
Yield Serves 4 to 6
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : @context http, Calories 54, UnsaturatedFat 0 grams, Carbohydrate 11 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 192 milligrams, Sugar 2 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Nana Brako
[email protected]This slaw is a bit too bland for my taste. I think it would be better with a more flavorful dressing.
Native Teck
[email protected]This slaw is a great way to use up leftover vegetables. It's also a healthy and delicious side dish that can be served with a variety of main courses.
Yuppie Da ssd
[email protected]I love the combination of flavors in this slaw. The beets and radishes add a nice sweetness and crunch, while the rice noodles and dressing add a tangy and savory flavor.
Free Firr
[email protected]This slaw is so refreshing and healthy. It's the perfect side dish for a summer cookout.
Jerry Inukpuk
[email protected]This slaw is a bit too tart for my taste, but I think it would be good with a sweeter dressing.
Mostafa Bdiouy
[email protected]I've made this slaw several times and it's always a hit. It's a great way to get your daily dose of veggies.
Jamie Priest
[email protected]This was a great recipe to use up some leftover beets and radishes. The dressing was also really good.
MiftHul Jod
[email protected]This slaw is so easy to make and it's always a crowd-pleaser. I love the bright colors and the crunchy texture.
peace eboagwu
[email protected]I thought this salad was just okay. The flavors were a bit too tart for my taste and the rice noodles were a bit too chewy.
Asib Khan
[email protected]This slaw was a nice change of pace from my usual salads. The beets and radishes added a nice crunch and the rice noodles made it feel more substantial.
Andrew Stewart
[email protected]I'm always looking for new and healthy salad recipes, and this one definitely fits the bill. It's packed with colorful veggies and the dressing is light and flavorful.
md em
[email protected]This salad was a hit at my last dinner party! The combination of shredded beets and radishes with rice noodles was unique and delicious. I also loved the tangy dressing.