Diana Chang's Chinese Salad

1. 1

   Bring a pot of water to a boil, add the noodles, stir, and allow to boil for 2 minutes.

2. 2

   Drain, rinse under cold water, and drain again thoroughly.

3. 3

   Using scissors, snip the noodles into manageable lengths, and place in a salad bowl.

4. 4

   Wash the cucumbers, and peel, leaving some narrow ribbons of green skin unpeeled.

5. 5

   Slice the cucumbers in half lengthwise, and scoop out the seeds.

6. 6

   Then slice horizontally about 1/4 inch thick.

7. 7

   Add to the salad bowl.

8. 8

   Rinse, core, and seed the red pepper.

9. 9

   Slice into slender strips.

10. 10

    Add to the salad bowl.

11. 11

    Peel and slice the onion into transparent slivers, and add to the bowl.

12. 12

    Beat the vinegar and oil together in separate bowl, pour over the salad, and toss.

13. 13

    Season to taste with salt and pepper.

14. 14

    Just before serving add the coriander, and toss again.

* Per serving · 4 servings · Values may vary.

No additional tips available.