Inside Out Chinese Spring Roll Salad
Submitted by: roxiechan (see all recipes) | Source: my own creation
- Servings: 4
- Prep Time: 30 minutes
- Cook Time: 2 minutes
- Total Time: 35 minutes
Ingredients:
| Salad: | |
| 2 oz | Bean Thread, mung bean noodles |
| 3 cups | Shredded Napa Cabbage |
| 1 cup | Torn Watercress |
| 1 | Carrot, cut into matchstick thin strips |
| ½ cup | Seedless Cucumber, cut into matchstick thin strips |
| ½ cup | Red Bell Pepper, cut into matchstick thin strips |
| 1 | Green Onion, minced |
| 1 cup | Chopped Baby Corn |
| 2 Tbsp | Snipped Cilantro |
| 2 Tbsp | Snipped Mint |
| Dressing: | |
| 1 Tbsp | Sesame Oil |
| 2 Tbsp | Sweet Chili Sauce |
| 2 Tbsp | Lime Juice |
| 1 tsp | Soy Sauce |
| 1 tsp | Minced Ginger Root |
| 1 | Large Clove Garlic, crushed |
| ½ tsp | Lime Zest |
| Garnish- Black Sesame Seeds |
Directions:
Soak the bean threads in warm water to cover for 10 minutes or till pliable. Drain, then cook in boiling water till the noodles expand and appear glasslike, 1-2 minutes. Drain, rinse with cold water and drain again. Cut into 4-inch lengths. Place in a large bowl along with the rest of the salad ingredients. In a small bowl whisk together the ingredients for the dressing till well combined; toss with the salad to evenly coat. Garnish with sesame seeds.
Helpful Tips:
Adding 2 ounces of cooked small salad shrimp or flaked crab meat, turns this side dish salad into a main dish salad.
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