Sesame oil adds a light smoky flavor to this simple but refreshing salad.
Time
20 minutes to assemble
15 minutes to marinate
Total Time: 35 minutes
INGREDIENTS
1/2 - 16 oz box (8 oz) Rice Noodles 2 teaspoons dark sesame oil 1/2 cucumber, sliced into thin rounds (2 cups) 1/2 head small red cabbage, thinly sliced (5 cups) 1 red onion, thinly sliced (1 cup) 1/2 cup brown sugar 1/2 cup rice vinegar 1/2 cup water 1 teaspoon salt 5 coins thinly sliced ginger
DIRECTIONS
- Boil Rice Noodles in salted water according to directions. Watch times carefully. Noodles are done when they're al dente, firm but tender.
- Immediately drain. Rinse in cold water and drain again.
- Place noodles in a large bowl and toss with sesame oil. Add the cucumber, cabbage and onion. Mix well. Set aside.
- In a small saucepan, mix together brown sugar, vinegar, water, salt and ginger. Bring just to a boil, stirring until sugar is dissolved. Remove from heat. Remove ginger and discard.
- Pour the hot dressing over the noodles and vegetables. Mix well. Let marinate at room temperature for 15 minutes, tossing occasionally. Serve.
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