Stained Glass Noodle Salad

Presented by: Julie Chernoff C.I.A. Graduate, Recipe Development, Caterer 1837 Asbury Avenue Evanston, IL 60201 847.864.5536

Photo © Linda Matlow (http:www.pixintl.com) click to enlarge

• 3.75 oz. pkg. "Sai Fun" (Asian bean threads - which can be found in the Asian section of specialty food stores)
• 1 c. shredded red cabbage
• 1 8.75 oz. can baby corn, drained and quartered lengthwise
• 5 oz. snow peas, stemmed, blanched, and slivered lengthwise
• 1 sweet red pepper, seeded and slivered
• 1/2 c. julienned carrots
• 3 oz. enoki mushrooms, ends trimmed
• 3 oz. broccoli sprouts
• Chopped scallions and/or toasted sesame seeds for garnish

Dressing:

• 1/4 c. chopped cilantro
• 1/4 c. minced green onions
• 2 T. finely minced fresh ginger
• 2 large cloves garlic
• grated zest of 1 small orange
• 1/2 c. rice wine vinegar
• 3 T. each canola oil and low sodium tamari (or soy sauce)
• 2 T. dark sesame oil
• 1 T. sugar
• 2 t. chili sauce
• sea salt to taste

Soak bean threads in hot water until soft, about 30 min. Drain thoroughly and cut in thirds. In a large bowl, combine bean threads and vegetables. If making ahead, refrigerate salad and dressing separately. When ready to serve, toss with dressing.

Dressing:
Mince cilantro, green onions, ginger, garlic and orange zest in a food processor. Scrape down sides. Add remaining dressing ingredients and blend well.