SHREDDED VEGETABLES RECIPE RECIPES

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COLD SZECHUAN NOODLES AND SHREDDED VEGETABLES RECIPE ...



Cold Szechuan Noodles and Shredded Vegetables Recipe ... image

This is from a healthy cooking class. The beauty of this salad is that it will wait for you. It makes such a pretty dish on the table. The Soba buckwheat noodles are worth a trip to the Asian grocery store. Serve with salad tongs and try adding a horizontally sliced scallion for a eye catching garnish.

Provided by Juanita Peek

Categories     Everyday Cooking    Vegetarian    Side Dishes

Yield 8 servings

Number Of Ingredients 9

16 ounces dried soba noodles
¼ cup tamari
¼ cup sesame oil
1 tablespoon rice vinegar
1 tablespoon white sugar
½ teaspoon chili oil
1 red bell pepper, thinly sliced
1 cup chopped green onions
2 carrots, julienned

Steps:

  • In a large stockpot, cook pasta in boiling salted water until al dente. Rinse with cool water; drain well.
  • In a small bowl mix together 3 tablespoons tamari sauce, 3 tablespoons sesame oil, vinegar, sugar and Chili oil.
  • Using tongs, toss noodles with sauce to coat well. Marinate in a covered bowl for 2 hours, or up to 24 hours, tossing occasionally.
  • Bring marinated noodles to room temperature. Mix the remaining 1Tablespoon each of tamari and oil and pour over the noodles. Three hours before serving stir in sweet red peppers, two thirds of the green onions, and half of the grated carrots.
  • To serve, mound the noodles on a serving platter and sprinkle with the remaining green onions and carrots.

Nutrition Facts : Calories 276.7 calories, CarbohydrateContent 47.1 g, FatContent 7.6 g, FiberContent 1.1 g, ProteinContent 9.5 g, SaturatedFatContent 1.1 g, SodiumContent 955.2 mg, SugarContent 3.3 g

RICE STICK SALAD WITH SHREDDED VEGETABLES RECIPE - NYT COOKING



Rice Stick Salad With Shredded Vegetables Recipe - NYT Cooking image

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

Total Time 45 minutes

Yield Serves six

Number Of Ingredients 16

1 1/2 cups purple cabbage, finely shredded
7 to 8 ounces thin rice sticks
1 tablespoon shredded pickled ginger (optional)
1 cup shredded or julienne carrot
1/2 cup julienne cucumber
1/2 cup julienne red pepper
2 tablespoons chopped or slivered fresh mint
1/4 cup chopped cilantro
2 tablespoons fresh lime juice
2 tablespoons seasoned rice vinegar
1/2 teaspoon sugar
2 teaspoons minced ginger
1 tablespoon low-sodium soy sauce
2 tablespoons Asian sesame oil
2 tablespoons canola oil
optional: 1 cup shredded chicken, cooked

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//schema.org, Calories 236, UnsaturatedFatContent 8 grams, CarbohydrateContent 34 grams, FatContent 10 grams, FiberContent 2 grams, ProteinContent 3 grams, SaturatedFatContent 1 gram, SodiumContent 170 milligrams, SugarContent 3 grams, TransFatContent 0 grams

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