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
ASIAN RICE NOODLE SALAD
The best thing about this salad is how it comes together in no time at all. Asian rice noodles generally cook more quickly than wheat noodles and with the addition of the precut coleslaw mix the prep time is very minimal.
Provided by Lisa Leake
Categories HarperCollins Noodle Salad Rice Side Quick & Easy Vegetarian Peanut Cabbage Ginger Dinner
Yield Seres 5-6 as a side dish
Number Of Ingredients 12
Steps:
- Cook the noodles according to the package directions. Drain and set aside in a large bowl to cool (a few minutes in the freezer can help!). Cut the noodles up a bit with kitchen shears or a knife to make them easier to toss.
- In a small bowl, whisk together the soy sauce, vinegar, lime juice, honey, sesame oil, ginger, and garlic.
- Add the sauce, cilantro, peanuts, and slaw mix to the bowl with the noodles and toss until well combined. If desired, sprinkle in red pepper flakes to taste. Serve at room temperature or refrigerate for later.
RAW BEET SALAD
This is a beet recipe for someone who is skeptical of their earthy, rooty flavor. Uncooked beets are less sweet and earthy than they are when boiled or roasted. This is a messy affair, so peel and grate them near the sink.
Provided by Mark Bittman
Categories dinner, easy, quick, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Peel the beets and the shallot. Combine them in the bowl of a food processor fitted with the metal blade, and pulse carefully until the beets are shredded; do not puree. (Or grate the beets by hand and mince the shallots; combine.) Scrape into a bowl.
- Toss with the salt, pepper, mustard, oil and vinegar. Taste, and adjust seasoning. Toss in the herbs, and serve.
Nutrition Facts : @context http, Calories 97, UnsaturatedFat 3 grams, Carbohydrate 15 grams, Fat 4 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 346 milligrams, Sugar 9 grams, TransFat 0 grams
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