Wednesday, January 7, 2015

Mung Bean Noodle, Cucumber & Mint Salad

Mung Bean Noodle, Cucumber & Mint Salad
ginger- garlic vinaigrette

For the noodles:
Use rice noodles or Saifun-Mung Bean noodles
Cook noodles, then rinse in cold water to chill
For the vinaigrette:
Makes about 2 cups
In a blender combine all of the ingredients and set aside.
1 small knob of ginger, do not peel, chopped
6 cloves of fresh garlic
2 Tablespoons sugar
½ Cup rice wine vinegar
1 teaspoon kosher salt
1 cup olive oil or canola oil
1 teaspoon sesame oil
For the Salad:
1 European cucumber, sliced thin, do not peel or remove seeds
1 carrot, sliced thin, then into strips (julienne).
1 small bunch of mint, rough chopped
1 small bunch of cilantro, rough chopped
1 teaspoon black sesame seeds to garnish/ texture.
Toss all salad ingredients together except the black sesame seeds with the noodles and ½ cup-3/4 cup of dressing. Place into a serving bowl and sprinkle with the black sesame seeds.  Pairs well with poached shrimp, seared tuna or grilled chicken.  







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