Shredded Beet and Radish Slaw With Rice Noodles

Name: Shredded Beet and Radish Slaw With Rice Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ounces rice vermicelli (thin rice sticks) or thin rice noodles for stir-fries; 1/4 cup rice vinegar; 2 teaspoons soy sauce; 1 large red beet (7 to 8 ounces), peeled and grated; 1 bunch radishes (5 to ounces), grated; 1/2 cup chopped cilantro, plus sprigs for garnish; 3 tablespoons slivered mint leaves; 2 tablespoons slivered Thai basil leaves (may substitute regular basil if you cant get the Thai variety); 1 to 2 tablespoons minced pickled ginger (to taste); 2 teaspoons finely grated or chopped orange zest; Salt to taste; Romaine lettuce leaves for serving

Servings: persons

2 ounces rice vermicelli (thin rice sticks) or thin rice noodles for stir-fries
1/4 cup rice vinegar
2 teaspoons soy sauce
1 large red beet (7 to 8 ounces), peeled and grated
1 bunch radishes (5 to ounces), grated
1/2 cup chopped cilantro, plus sprigs for garnish
3 tablespoons slivered mint leaves
2 tablespoons slivered Thai basil leaves (may substitute regular basil if you cant get the Thai variety)
1 to 2 tablespoons minced pickled ginger (to taste)
2 teaspoons finely grated or chopped orange zest
Salt to taste
Romaine lettuce leaves for serving

1
Place the rice noodles in a large bowl and cover with hot water.
2
Soak for 20 minutes, or until pliable.
3
Meanwhile, bring a large pot of water to a boil.
4
Drain the noodles and add to the boiling water.
5
Boil 1 minute and drain.
6
Rinse with cold water and transfer to a bowl.
7
Using kitchen scissors, cut the noodles into 2-inch lengths.
8
Toss with 2 teaspoons of the rice vinegar and the soy sauce.
9
Place the grated beets, radishes and chopped herbs in a large bowl and toss with the remaining rice vinegar and salt to taste.
10
Add the noodles, pickled ginger and orange zest and toss together.
11
Taste and add salt if desired.
12
To serve, line plates or a platter with lettuce leaves and top the lettuce with the salad.
13
Garnish with cilantro sprigs and serve.

kcal

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Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 ounces rice vermicelli (thin rice sticks) or thin rice noodles for stir-fries, 1/4 cup rice vinegar, 2 teaspoons soy sauce, 1 large red beet (7 to 8 ounces), peeled and grated, and more.

Yes, Shredded Beet and Radish Slaw With Rice Noodles falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!