RICE STICK SALAD WITH SHREDDED VEGETABLES
Rice stick salad is a terrific vehicle for vegetables. Play around with the ingredients here - if you have different vegetables than those called for, try them. You might shred lettuce in addition to the cabbage, add some bean sprouts, add a minced chili or some cayenne if you want a little spice.
Provided by Martha Rose Shulman
Categories weekday, salads and dressings
Time 45m
Yield Serves six
Number Of Ingredients 16
Steps:
- Place the cabbage in a bowl, salt generously and cover with cold water. Let sit for 15 minutes, then drain and dry on paper towels.
- Meanwhile, place the rice sticks in another bowl and cover with hot water. Let sit for 20 minutes, until pliable, while you prepare the vegetables. Drain, and cut the noodles in half, into roughly 6- to 8-inch lengths, with kitchen scissors.
- In a large bowl, toss the noodles with the pickled ginger, all of the vegetables, chicken (if using), mint and cilantro.
- Whisk together the lime juice, rice vinegar, sugar, ginger, soy sauce, sesame oil and canola oil. Toss with the noodle mixture, transfer to a platter or salad bowl, and serve.
Nutrition Facts : @context http, Calories 236, UnsaturatedFat 8 grams, Carbohydrate 34 grams, Fat 10 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 170 milligrams, Sugar 3 grams, TransFat 0 grams
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mdiqbal dumuria
[email protected]I'll probably make this salad again, but I'll make some changes to the recipe. I'll use a different dressing and I'll add some more vegetables.
Ka'Ryhia Mason
[email protected]This salad is a good option for a light lunch or dinner. It's not very filling, but it's packed with flavor.
Usman Abbasi
[email protected]Overall, I thought this salad was just okay. It wasn't bad, but it wasn't anything special either.
Sadarpubg786
[email protected]I would not recommend this salad to anyone. It's a waste of time and money.
Shannel Wright
[email protected]This salad is not worth the effort. It's not very flavorful, and it's not very filling.
I M R A N A B A S I
[email protected]This salad is way too expensive to make. I could buy a pre-made salad from the store for half the price.
oshada lakshan
[email protected]I followed the recipe exactly, but my salad didn't turn out as good as the picture. It was still tasty, but it wasn't as vibrant or flavorful.
chrystle lahay
[email protected]I found this salad to be a bit bland. I think it needs more seasoning.
Kristie Hesselrode
[email protected]I'm not sure I like the dressing for this salad. It's a little too tangy for my taste.
Joseph Barsay
[email protected]This salad is so easy to make. I had it on the table in less than 30 minutes.
Limon lslom
[email protected]This salad is a great way to get your daily dose of vegetables.
Philip Benedicto
[email protected]I love the colors in this salad. It's so vibrant and inviting.
Enrique Cardozo
[email protected]This salad is perfect for a summer picnic or barbecue. It's light and refreshing, and it travels well.
RUDY GIURICIN
[email protected]I'm not a big fan of vegetables, but I actually enjoyed this salad. The dressing was light and flavorful, and the vegetables were nice and crispy.
Hafizullah Jabarkhel
[email protected]This salad is a great way to use up leftover rice sticks. I had some in my pantry that I didn't know what to do with, and this recipe was the perfect solution.
Amy S
[email protected]I love how customizable this salad is. I added some grilled chicken and avocado to mine, and it was delicious.
Ol' Poppy
[email protected]This salad was easy to make and packed with flavor. I used a store-bought dressing, but I think it would be even better with a homemade one.
Nawab Ziddi
[email protected]I'm not usually a fan of rice stick salads, but this one changed my mind. The combination of textures and flavors was perfect. I especially loved the crunch of the shredded vegetables.
s jm
[email protected]This rice stick salad was a hit at my last potluck! Everyone raved about the vibrant colors and the tangy dressing. I'll definitely be making this again soon.