Asian Slaw

By Hklbrries

Dried rice noodles are available in Asian grocery stores and specialty food shops.

Ingredients

• 1 cup dried rice noodles
• 2 cups shredded purple cabbage
• 2 cups shredded green cabbage
• 4 scallions (3 inches of green left on), thinly sliced on the diagonal
• 1 tbsp white or black sesame seeds
• 2 tbsp sugar
• 2 tbsp olive oil
• 3 tbsp rice vinegar or cider vinegar
• Salt, to taste
• Freshly ground black pepper, to taste
• 1/4 cup toasted slivered almonds
• Fresh mint leaves

Details

Servings 6

Preparation

Step 1

Crush the rice noodles and then cover them with boiling water for 10 minutes. Drain well and remove to a bowl. Meanwhile, run the shredded purple cabbage under cold water in a colander and squeeze in a paper towel to keep it from bleeding. Combine with the green cabbage, scallions and sesame seeds.

Combine the sugar, oil, vinegar, salt and pepper; toss well with the noodle and cabbage mixture. Let rest, chilled, for several hours or refrigerate overnight. Just before serving, toss with almonds and the chopped mint.