Recipe - Chopstix Glass Noodle Salad

SALAD
8 ounce Bean threads or rice sticks
1 cup Shredded red cabbage
One half pound Snow peas
1 Sweet red pepper
3 ounce Enoki mushrooms
3 ounce Daikon sprouts
OR other sprouts

DRESSING
2 tablespoon Finely minced fresh ginger
2 Garlic cloves
1 tablespoon Grated or minced orange peel
One fourth cup Minced cilantro
One fourth cup Minced green onions
9 tablespoon Red wine vinegar
One fourth cup Oriental sesame oil
2 tablespoon Safflower oil
1 tablespoon Sugar
1 teaspoon Chinese chili sauce
1 teaspoon Salt

Soak bean threads or rice sticks in hot water until soft, about 30 minutes.
Drain thoroughly and cut into 4inch lengths.

Snap off stems of snowpeas and discard. Blanch snowpeas for 5 seconds in
in 2 quarts boiling water. Immediately transfer snowpeas to a bowl of ice
water. When cold, drain and pat dry, then cut into fine slivers. Stem and
seed pepper, then slice into 2inch slivers. Remove and discard dirty ends
of mushrooms and separate strands.

In a food processor or blender, mince the garlic and ginger. Add orange
peel, cilantro and green onions. Process until finely minced, then add
remaining dressing ingredients and blend to combine.

To assemble, combine the bean threads (or rice sticks) with the other salad
ingredients. Pour the dressing over and toss to combine thoroughly. May be
prepared up to 2 hours in advance.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini