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
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Uloma Igwo
[email protected]This slaw was a bit too crunchy for my taste. I would recommend grating the beets and radishes instead of shredding them.
Zakia Ibrahim
[email protected]I found this slaw to be a bit bland. I would recommend adding some additional spices or herbs to the dressing.
Ashok Singh Kunwar
[email protected]This slaw was a bit too sweet for my taste. I would recommend using less sugar in the dressing.
Alex chansa
[email protected]I'm not a big fan of radishes, but I really enjoyed this slaw. The dressing was delicious and helped to balance out the radish flavor.
DNX Tamjid
[email protected]This slaw is a great way to use up leftover beets and radishes.
Minsara shamal
[email protected]I added some chopped nuts to this slaw for extra crunch. It was a great addition.
Nya Bogan
[email protected]This slaw is a great make-ahead dish. I made it the night before and it was even better the next day.
zack watson
[email protected]I love how colorful this slaw is! It's a great way to add some extra nutrients to your diet.
Rafique Abbasi
[email protected]This slaw was easy to make and very refreshing. I served it with grilled chicken and it was a perfect summer meal.
Dennis Delaney
[email protected]I'm not usually a fan of beets, but I loved this slaw! The dressing was delicious and the beets were perfectly cooked.
Kefayat Khan
[email protected]This was a great recipe! I made it for a potluck and it was a hit. Everyone loved the unique flavor combination.
MD REDWAIN HOSSAIN
[email protected]The flavors in this slaw were amazing! The dressing was perfectly balanced and the beets and radishes added a nice pop of color and flavor. I would highly recommend this recipe.
Johan Gonzalez
[email protected]This slaw was a delightful balance of sweet and tangy, with a nice crunch from the radishes and beets. The rice noodles added a nice textural contrast. I will definitely be making this again!