Although this salad may look like it’ll feed a small army, the rice noodles and shredded vegetables are very light, and the sweet, sour, and slightly spicy vinaigrette makes you want to keep eating.
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As written, I feel it's almost there. It is a good start, but it just does need a little something more as someone else stated. It needs more salt (to taste as directed) and salt your noodle water very well too (most rinses away, but get it in the noodle). I added a tiny bit of grated garlic, a good squeeze of lime and a big handful of cilantro. This was really tasty and pretty this way!
I've made this a couple of times now. I always double the dressing, however, don't usually use all of it. I loved this recipe!
Meh! Half a recipe made enough for at least four. Something is missing, and I don't know what. Maybe grated ginger? And a touch of soy? And hotter chiles than I had.
This was a quick, easy and delicious salad. Perfect for summer evenings when you don't want to heat up the kitchen.
The home of Italy’s lush risotto rice, Vercelli lies in the Piedmont region of northern Italy, nestled between the Alps and the Mediterranean. Moveable Feast with Fine Cooking pays a…View all Moveable Feast recipes and video extras
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