Rice Stick Salad With Shredded Vegetables

1. 1

   Place the cabbage in a bowl, salt generously and cover with cold water.

2. 2

   Let sit for 15 minutes, then drain and dry on paper towels.

3. 3

   Meanwhile, place the rice sticks in another bowl and cover with hot water.

4. 4

   Let sit for 20 minutes, until pliable, while you prepare the vegetables.

5. 5

   Drain, and cut the noodles in half, into roughly 6- to 8-inch lengths, with kitchen scissors.

6. 6

   In a large bowl, toss the noodles with the pickled ginger, all of the vegetables, chicken (if using), mint and cilantro.

7. 7

   Whisk together the lime juice, rice vinegar, sugar, ginger, soy sauce, sesame oil and canola oil.

8. 8

   Toss with the noodle mixture, transfer to a platter or salad bowl, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.