Rainbow Salad with Vietnamese Dressing |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
The simplicity and freshness of this salad are addictive. Serve as a starter or side. For a beautiful presentation, arrange the salad elements in separate piles. Toss everything together just before eating. Ingredients:
2/3 cup fresh lime juice (about 3 large limes) |
1/2 cup hoisin sauce |
1 1/2 tablespoons sugar |
1 1/4 teaspoons crushed red pepper |
4 garlic cloves, minced |
6 ounces bean threads (cellophane noodles) |
2 tablespoons water |
1/4 teaspoon salt |
2 large eggs, lightly beaten |
1 teaspoon olive oil, divided |
cooking spray |
2 cups grated english cucumber |
2 cups grated carrot |
6 tablespoons chopped dry-roasted peanuts |
1/4 cup chopped fresh cilantro |
1/4 cup chopped fresh basil |
Directions:
1. To prepare dressing, combine first 5 ingredients, stirring with a whisk.
2. To prepare salad, cook cellophane noodles according to package directions. Drain and rinse with cold water; drain. Set aside.
3. Combine water, salt, and eggs, stirring with a whisk. Heat 1/2 teaspoon oil in a small nonstick skillet coated with cooking spray over medium-high heat. Pour half of egg mixture into pan; quickly tilt pan in all directions so egg mixture covers pan with a thin film. Cook 1 minute or until done. Place cooked egg on a cutting board. Repeat procedure with remaining egg mixture and oil. Cut egg rounds in half, and cut into thin strips.
4. Arrange 1/2 cup cellophane noodles, 1/3 cup cucumber, 1/3 cup carrot, 1 tablespoon peanuts, 2 teaspoons cilantro, and 2 teaspoons basil in separate piles on each of 6 plates. Serve each salad with about 3 tablespoons dressing.
|
|