Recipe - Thai Long Rice Salad

2 lg Fistfulls of long rice
raw, Break it off while
still inside the package,
It tends to get all over
the kitchen otherwise

ABOUT 3 CUPS TOTAL
Finely shredded Napa cabbage
Grated carrots
Slivered Chinese pea pods
Chopped cilantro (leave on
some of the stems for
crunch)
Slivered jalapeno peppers
Fresh mint chiffonade
(rolled and slived very
thin)
Fresh basil chiffonade
Bean sprouts
Red bell pepper, slivered

DRESSING
3 tablespoon Japanese rice wine vinegar
1 tablespoon (heaping) Thai "hot and
sour" soup paste (has
gingery and lemony
overtones)
Salt to taste
"chicken" flavored seasoning

*As many of the following as you like or have on hand, about three cups
total.

** (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 enough. Drain the long rice in a seive and then rinse
it to cool. 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 the slivered veggies and toss
salad well. This can stay in the fridge for a few days with no ill effects.

Posted to fatfree digest V97 #014 by Mara Van der Pas marav@cruzio.com on
Mar 2, 1997.