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Ingredientes
- 2 lrg Fistfulls of long rice - raw, Break it off while still inside the package, It tends to get all over the kitchen otherwise
- Â Â Finely shredded Napa cabbage
- Â Â Grated carrots
- Â Â Slivered Chinese pea pods
- Â Â Minced cilantro (leave on some of the stems for crunch)
- Â Â Slivered jalapeno peppers
- Â Â Fresh mint - chiffonade (rolled and slived very thin)
- Â Â Fresh basil - chiffonade
- Â Â Bean sprouts
- Â Â Red bell pepper, slivered
- 3 Tbsp. Japanese rice wine vinegar
- 1 Tbsp. (heaping) Thai "warm and sour" soup paste (has gingery and lemony overtones)
- Â Â Salt to taste
- Â Â "chicken" flavored seasoning
Direcciones
- *As many of the following as you like or possibly have on hand, about three c.
- ** (these measurements are guidelines, make it to your taste)
- Boil a pot of water, as for spaghetti. While it's coming to a boil, start shredding the veggies. When water boils, turn off the heat and throw in the long rice to soak. By the time you are done with the veggies, the long rice will have soaked long sufficient. Drain the long rice in a seive and then rinse it to cold. Drain well, pressing out all the water. Turn it onto the chopping board, and cut it in a few places to shorten the strands to about two inches. In a large salad bowl, combine the dressing ingredients, then throw in the long rice and toss to coat. Add in the slivered veggies and toss salad well. This can stay in the fridge for a few days with no ill effects.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 551g | |
| Calories 168 | |
| Calories from Fat 10 | 6% |
| Total Fat 1.13g | 1% |
| Saturated Fat 0.23g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 65mg | 3% |
| Potassium 958mg | 27% |
| Total Carbs 32.54g | 9% |
| Dietary Fiber 10.1g | 34% |
| Sugars 21.36g | 14% |
| Protein 12.03g | 19% |
