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Recipes // Salads // Cucumber-­Carrot Slaw with Crunchy Noodle

Cucumber-­Carrot Slaw with Crunchy Noodle

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By Carla Hall

8 servings

Ingredients For Ginger Plum Dressing:

  • 1⁄3 cup chopped dried plums
  • 1⁄3 cup rice vinegar
  • 2 teaspoons finely chopped scallion (green onion) whites
  • 1 teaspoon minced peeled fresh ginger
  • 1/2 teaspoon kosher salt
  • 1⁄3 cup canola oil
  • 1⁄3 cup water

Ingredients For Slaw:

  • Canola oil, for frying
  • 2 ounces rice vermicelli
  • 1 cup julienned seedless cucumber
  • 1 cup julienned carrot
  • 1 cup julienned jicama
  • 1/2 cup bean sprouts
  • 1/2 cup thinly sliced scallions (green onions)
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons chopped roasted unsalted peanuts, plus more for garnish
     

Directions:

  1. To make the dressing: In a blender, puree the plums, vinegar, scallions, ginger, and salt until smooth. With the machine running, add the oil, then the water, in a slow, steady stream and puree until emulsified.
  2. To make the slaw: Line a large plate with paper towels. Fill a small saucepan with oil to a depth of 1 inch, and heat over medium-high heat until hot
  3. (350°F). Break the noodle bundles into 5-inch-long pieces. Add a handful of noodles to the oil. They’ll puff and turn white immediately. Cook just until they’re all puffed, about 5 seconds. Use a slotted spoon to transfer the noodles to the paper towels. Repeat with the remaining noodles.
  4. 3In a large bowl, toss the cucumber, carrot, ji- cama, sprouts, scallions, cilantro, peanuts, and 1/2 cup of the dressing until well mixed. You can add more dressing to taste. Right before serving, top with the noodles and more peanuts. Eat right away! Get some noodles and slaw in each bite, but eat fast because the noodles get soggy.

Carlas’ Tips
Yes, “dried plums” is just a fancy way of saying prunes. They’re delicious no matter what you call them, but maybe a little more appetizing as “plums.” Am I right?

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