Thai salad
Ingredients:
| 1l | Water |
| 250 g | Vermicelli rice |
| 1/4 cup | Sesame oil |
| 1 tsp | Salt |
| 1/4 cup | Soy sauce |
| 2 tablespoons | Balsamic vinegar |
| 1 tsp | Dijon mustard |
| 1/2 cup | Fresh cilantro (or Thai basil), chopped |
| 1 | Juice and zest of 1 lime |
| 1 | English cucumber, peeled and cut into thin strips |
| 1 | Daikon, peeled and cut into thin strips |
| To taste | Pepper |
Instructions:
- A Chinese mandolin sold in Asian grocery stores can cut cucumber and daikon into thin strips like noodles. Love it! If you do not have a mandolin, you can grate the daikon with a cheese grater and cut the cucumber into thin sticks. For a picnic, bring the noodles, vegetables and dressing in separate containers and mix the salad on site.
- In a large pot, boil salted water. Add the noodles, remove from heat and let stand 10 to 15 minutes or until tender. Drain the noodles, rinse under cold water and drain again. Put the noodles in a large bowl, add the oil and mix well.
- In a small bowl, using a whisk, mix the soy sauce, balsamic vinegar, mustard, cilantro, lime juice and zest and pepper.
- Add the cucumber, daikon and dressing in the preparation of noodles and stir gently to coat all ingredients. You can also use the dressing separately.
- The daikon is a Japanese white radish, crisp and juicy, often used as a garnish and as a side dish. Rich in vitamin C, it helps digestion when consumed raw.
Makes 6 to 8 servings.
