Servings: 4
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.
With some modifications, this is a really refreshing summer salad.
I used pickled jalapeños (FC#141) they were easier to get than the long red peppers. I used Tony Rosenfeld’s dressing from his Pork Medallions w/ Asian Slaw (FC#78), that is a winner. A decent fennel bulb was hard to come by, but we managed, and we used leftover roast chicken. We also had kimchi on the side, and, made a Korean hoisin chili dipping sauce, leftover from dumplings to brighten things up.
Made this, it lacked seasoning so my sister and I improvised by adding fish sauce, garlic chili sauce, lime juice and lemon grass
Loved the salad. However I did add cilantro and fish sauce and extra sesame oil.
Can’t wait to make it again.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipe
This note is only visible to you.Double Check
Are you sure you want to delete your notes for this recipe?
Write a Review