recipes

Inside out Chinese springroll salad

chinese-spring-roll-2

Salad:

1 (or howmany ever) packet of rice noodles

3 cups Shredded Cabbage

1 cup Torn Watercress

1 Carrot, cut into matchstick thin strips

1/2 cup Seedless Cucumber, cut into matchstick thin strips

1/2 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

1/2 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 become soft, 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.

Post adapted from: http://www.betterrecipes.com/blogs/daily-dish/2012/03/20/chinese-recipe-contest-winner/

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