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Thai Long Rice Salad Recipe

by Global Cookbook

Ingredients

2 lrg Fistfulls of long rice - raw, Break it off while still inside the package, It tends to get all over the kitchen otherwise     Finely shredded Napa cabbage     Grated carrots     Slivered Chinese pea pods     Minced cilantro (leave on some of the stems for crunch)     Slivered jalapeno peppers     Fresh mint - chiffonade (rolled and slived very thin)

Fresh basil - chiffonade     Bean sprouts     Red bell pepper, slivered 3 Tbsp. Japanese rice wine vinegar 1 Tbsp. (heaping) Thai "warm and sour" soup paste (has gingery and lemony overtones)     Salt to taste     "chicken" flavored seasoning

Directions

1. As many of the following as you like or possibly have on hand, about three c.
2. (these measurements are guidelines, make it to your taste)
3. Boil a pot of water, as for spaghetti. While it's coming to a boil, start shredding the veggies. When water boils, turn off the heat and throw in the long rice to soak. By the time you are done with the veggies, the long rice will have soaked long sufficient. Drain the long rice in a seive and then rinse it to cold. Drain well, pressing out all the water. Turn it onto the chopping board, and cut it in a few places to shorten the strands to about two inches. In a large salad bowl, combine the dressing ingredients, then throw in the long rice and toss to coat. Add in the slivered veggies and toss salad well. This can stay in the fridge for a few days with no ill effects.

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