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Photo by: Joseph De Leo
The idea for this recipe developed from traditional Thai salads, which make use of bean sprouts, noodles, mint and cilantro, chillies, onions, peanuts, and strips of other vegetables. It is a cooling salad to eat, though the herbs and chilli give it aromatic punch. To achieve the thinnest slices possible of carrot and cucumber, use a potato peeler.
Mix the sesame seeds, vinegar, soy sauce, fish sauce, and garlic together in a bowl. Whisk in the oils.
In another large bowl, mix together all the salad ingredients thoroughly with your hands. Pour over the dressing, toss lightly, and leave to wilt slightly before serving.
This could be a light first course or, alternatively, an accompaniment to a dish such as Slow-Braised Belly Pork with Soy, Ginger, and Garlic . You could also turn it into a light lunch dish by topping the salad with thin strips of grilled duck breast, cold roast chicken, pork, or rare beef. Deep-fried whole shrimp in breadcrumbs would be very sassy.
Nutrients per serving (% daily value)
Nutritional information is based on using 8oz of rice noodles.
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