Cold Cellophane Noodle Salad

23 Jun

Cellophane noodles are great because of their neutrality.  I made this cold, vinegar-based salad out of ingredients already in my kitchen/garden.

Cellophane Noodle Salad

(makes single serving)
 
cellophane noodles
fresh vegetables & herbs of your choice
1 T vinegar
1 t sugar
2 T hot water

Boil water and cover dry noodles for 10-15 min to cook them, drain, put aside.  Cut up any vegetables and fresh herbs you have on hand (I used cubed avocado and finely-cut mint).  Experiment with ways to cut the vegetables (finely grated carrot, for example).  In serving bowl combine hot water with sugar, stir until combined, add vinegar (I used brown rice vinegar).  Place vegetables and noodles on top of liquid, stir well.  Serve at room temperature or place in fridge for 30 minutes.

I think it’s difficult to make this taste bad: I put in avocado and it was still great.  Be creative!

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One Response to “Cold Cellophane Noodle Salad”

  1. Jamie | My Baking Addiction June 24, 2010 at 10:14 pm #

    Hmmm I have never tried cellophane noodles…this salad definitely makes me want to try them though!

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