Rice Stick Salad With Shredded Vegetables
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½cups purple cabbage, finely shredded
- 7 to 8ounces thin rice sticks
- 1tablespoon shredded pickled ginger (optional)
- 1cup shredded or julienne carrot
- ½cup julienne cucumber
- ½cup julienne red pepper
- 2tablespoons chopped or slivered fresh mint
- ¼cup chopped cilantro
- 2tablespoons fresh lime juice
- 2tablespoons seasoned rice vinegar
- ½teaspoon sugar
- 2teaspoons minced ginger
- 1tablespoon low-sodium soy sauce
- 2tablespoons Asian sesame oil
- 2tablespoons canola oil
- optional: 1 cup shredded chicken, cooked
Nutritional analysis per serving (6 servings)
286 calories; 13 grams fat; 2 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 4 grams polyunsaturated fat; 34 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 7 grams protein; 187 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
In a large bowl, toss the noodles with the pickled ginger, all of the vegetables, chicken (if using), mint and cilantro.
- Step 4
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.
- Advance preparation: This will keep for a few hours in the refrigerator.
Private Notes
Comments
Terrific salad. we 've been making this repeatedly all year. very refreshing, healthy and we use lots of lime squeezed in. We found this simple recipe for a creamier pungent dressing. It's very good. http://savorysweetlife.com/2012/07/sesame-ginger-miso-dressing/#more-10083
Use an extra large bowl for easier tossing. My husband thought the flavor was just right. I felt that something was missing. I added some ground red pepper to my portion and was much happier. My rice vinegar is unseasoned. Maybe that explains the lack of zip? I’m going to see if the leftovers might benefit from more lime juice. Next time I’ll taste the dressing before adding it to the salad; and I’ll make more to cover the 8 oz of rice sticks (package size).
After reading other people’s notes, I decided to made some modifications on the dressing. I added some fish sauce (maybe 1 tablespoon) and add some sugar. Tasted it as I experimented. The result was pretty good.
Didn’t like the dressing.
Replying to self. This was to be a private note and I hit the wrong button. The dressing is not what I expected, I might choose another. But, the dressing would be good as a sauce for other things.