Inside Out Chinese Spring Roll Salad

Servings: 4             Prep Time: 30 min            Cook Time: 2 min          Total Time: 35 min

Ingredients

2 oz Bean Thread, mung bean noodles

3 cups shredded napa cabbage

1 cup torn watercress

1 carrot, cut into matchstick thin strips

1/2 cup seedless cucumber, cut into matchstick thin strips

1/2 cup red bell pepper, cut into matchstick thin strips

1 green onion, minced

1 cup chopped baby corn

2 Tbs snipped cilantro

2 Tbs snipped mint

Dressing

1 Tbs sesame oil

2 Tbs sweet chili sauce

2 Tbs lime juice

1 tsp soy sauce

1 tsp minced ginger root

1 large clove garlic, crushed

1/2 tsp lime zest

garnish with black sesame seeds

Preparation

soak the bean threads in warm water covered for 10 min or till pliable.  Drain, then cook in boiling water till the noodles expand and appear glasslike, 1-2 min.  Drain, rinse with cold water and drain again.  Cut into 4" lengths.  Place in a large bowl along with the rest of the salad ingredients.  In a small bowl whisk together the ingredients for the dressing till well combined; toss with the salad to evenly coat.  Garnish with sesame seeds

*helpful tip: adding 2 oz of cooked small salad shrimp or flaked crab meat, turns this side dish into a main dish salad.