Best Rice Stick Salad With Shredded Vegetables Recipes
RICE STICK SALAD WITH SHREDDED VEGETABLES
Rice stick salad is a terrific vehicle for vegetables. Play around with the ingredients here - if you have different vegetables than those called for, try them. You might shred lettuce in addition to the cabbage, add some bean sprouts, add a minced chili or some cayenne if you want a little spice.
Provided by Martha Rose Shulman
Categories weekday, salads and dressings
Time 45m
Yield Serves six
Number Of Ingredients 16
Steps:
- 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.
- 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.
- In a large bowl, toss the noodles with the pickled ginger, all of the vegetables, chicken (if using), mint and cilantro.
- 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.
Nutrition Facts : @context http, Calories 236, UnsaturatedFat 8 grams, Carbohydrate 34 grams, Fat 10 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 170 milligrams, Sugar 3 grams, TransFat 0 grams
RICE NOODLE SALAD
You can use Southeast Asian rice sticks or Chinese cellophane noodles (made from bean starch) for this Thai salad. It makes a satisfying lunch, or serve it as a starter or side dish (it will serve up to 6 as a side).
Provided by Martha Rose Shulman
Time 30m
Yield Serves 4
Number Of Ingredients 13
Steps:
- Mix together the dressing ingredients. Taste and adjust seasonings. Place the rice or cellophane noodles in a bowl and cover with warm water. Soak for 20 minutes, and drain.
- Bring a large pot of water to a boil and add the noodles. Cook about 1 minute, or until tender. Drain well and coarsely chop using scissors. Toss with all but 2 tablespoons of the dressing.
- If using Napa cabbage, cut the halved cabbage in half again, cut out the core, then slice crosswise into thin strips. If using romaine, cut in half, then slice crosswise into thin strips. Toss with the noodles, along with the scallions, cilantro, and carrot.
- Line a platter or bowl with lettuce leaves and pile on the salad. Spoon on the remaining dressing, and serve.
Nutrition Facts : @context http, Calories 216, UnsaturatedFat 12 grams, Carbohydrate 23 grams, Fat 14 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 723 milligrams, Sugar 2 grams, TransFat 0 grams
VEGETABLE RICE SALAD
Found this as an ad for mayonnaise in a magazine, years ago. Hubby loves it because it has frozen peas.
Provided by nemokitty
Categories Low Cholesterol
Time 30m
Yield 3 1/2 cups
Number Of Ingredients 9
Steps:
- Combine first 5 ingredients. Stir in remaining ingredients. Cover, chill and eat!
Nutrition Facts : Calories 729, Fat 23.4, SaturatedFat 3.5, Cholesterol 17.5, Sodium 1250.9, Carbohydrate 116.5, Fiber 7.5, Sugar 9.4, Protein 12.5
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