Shredded Beet and Radish Slaw With Rice Noodles

By Martha Rose Shulman

Updated Jan. 30, 2023

Shredded Beet and Radish Slaw With Rice Noodles
Andrew Scrivani for The New York Times
Total Time
30 minutes
Rating
4(62)
Comments
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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.

Featured in: Beets, Raw and Cooked

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Ingredients

Yield:Serves 4 to 6
  • 2ounces rice vermicelli (thin rice sticks) or thin rice noodles for stir-fries
  • ¼cup rice vinegar
  • 2teaspoons soy sauce
  • 1large red beet (7 to 8 ounces), peeled and grated
  • 1bunch radishes (5 to ounces), grated
  • ½cup chopped cilantro, plus sprigs for garnish
  • 3tablespoons slivered mint leaves
  • 2tablespoons slivered Thai basil leaves (may substitute regular basil if you can’t get the Thai variety)
  • 1 to 2tablespoons minced pickled ginger (to taste)
  • 2teaspoons finely grated or chopped orange zest
  • Salt to taste
  • Romaine lettuce leaves for serving
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

54 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 11 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 1 gram protein; 198 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

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    To serve, line plates or a platter with lettuce leaves and top the lettuce with the salad. Garnish with cilantro sprigs and serve.

Tip
  • Advance preparation: The salad will keep for a day in the refrigerator.

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Ratings

4 out of 5
62 user ratings
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Comments

Lisa Holland

This was fabulous, I increased the mint, added chopped scallions and peanuts. It was so good I made it two days in a row for two different dinner parties and was asked for the recipe multiple times.

Katie B.

This was terrible. I made it as directed but the orange zest totally overpowered everything and gave it an awful bitter taste. Not edible, have to compost it. Super disappointing as I think it would have been good without the orange.

ariel

I'm thinking wrap it all up in a rice paper and serve with a chili peanut sauce

d'shon

Had to get creative because I wanted to make this last minute, and didn't have the right lettuce. Used Vietnamese summer roll wraps (rice-based), and smeared a bit of gochujang on the surface before filling with beet mixture. The perfect combination of flavors!

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