Seasonal Recipes

Rainbow Glass Noodle Salad

Chile-Lime Vinaigrette
3 tablespoons low-sodium tamari or to taste*
2 tablespoons rice vinegar
2 tablespoons fresh lime juice
2 tablespoons grapeseed oil or other mildly flavored oil
1 to 2 tablespoons chili-garlic sauce, depending on desired spiciness
1 tablespoon toasted sesame oil
1–2 teaspoons peeled and minced fresh ginger root, to taste
1 teaspoon pure maple syrup
Rainbow Glass Noodle Salad
150gm uncooked bean thread noodles (a.k.a. cellophane or glass noodles)
1 medium daikon radish, peeled and julienned (about 2 cups)
1 red capsicum, cored, seeded, and julienned
2 large carrot, peeled and julienned
1 cup julienned purple cabbage
3 shallots, ends trimmed and cut into matchsticks
1 cup loosely packed coriander leaves, tough stems removed
1–2 tablespoons black sesame seeds 
For the Chile-Lime Vinaigrette
  1. In a small mixing bowl, vigorously whisk together all ingredients until emulsified.
For the Rainbow Glass Noodle Salad
  1. Add the noodles to a large glass bowl. Then, pour hot (but not boiling) water over the noodles, and let stand for 15 minutes or until softened.
  2. Meanwhile, add the daikon, capsicum, carrot, cabbage, shallots, and coriander to a large serving bowl.
  3. Once the noodles are tender, drain and rinse with cold water, shaking off any excess water. If needed, snip the noodles with kitchen shears to shorten.
To Assemble
  1. Add the noodles to the bowl with the vegetables, pour as much of the vinaigrette as desired over top, and toss to coat. Garnish with the sesame seeds and serve.