ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Rainbow Salad with Vietnamese Dressing

Yield 6 servings (serving size: 1/2 cup cellophane noodles, 1/3 cup cucumber, 1/3 cup carrot, 1 tablespoon peanuts, 2 teaspoons cilantro, 2 teaspoons basil, 3 tablespoons dressing)
The simplicity and freshness of this salad are addictive. Serve as a starter or side. For a beautiful presentation, arrange the salad elements in separate piles. Toss everything together just before eating.

Ingredients

  • Dressing:
  • 2/3 cup fresh lime juice (about 3 large limes)
  • 1/2 cup hoisin sauce
  • 1 1/2 tablespoons sugar
  • 1 1/4 teaspoons crushed red pepper
  • 4 garlic cloves, minced
  • Salad:
  • 6 ounces bean threads (cellophane noodles)
  • 2 tablespoons water
  • 1/4 teaspoon salt
  • 2 large eggs, lightly beaten
  • 1 teaspoon olive oil, divided
  • Cooking spray
  • 2 cups grated English cucumber
  • 2 cups grated carrot
  • 6 tablespoons chopped dry-roasted peanuts
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh basil

Nutrition Information

  • calories 253
  • caloriesfromfat 22 %
  • fat 6.2 g
  • satfat 1 g
  • monofat 2.4 g
  • polyfat 1.2 g
  • protein 4.9 g
  • carbohydrate 46.1 g
  • fiber 2.3 g
  • cholesterol 71 mg
  • iron 0.8 mg
  • sodium 507 mg
  • calcium 37 mg

How to Make It

  1. To prepare dressing, combine first 5 ingredients, stirring with a whisk.

  2. To prepare salad, cook cellophane noodles according to package directions. Drain and rinse with cold water; drain. Set aside.

  3. Combine water, salt, and eggs, stirring with a whisk. Heat 1/2 teaspoon oil in a small nonstick skillet coated with cooking spray over medium-high heat. Pour half of egg mixture into pan; quickly tilt pan in all directions so egg mixture covers pan with a thin film. Cook 1 minute or until done. Place cooked egg on a cutting board. Repeat procedure with remaining egg mixture and oil. Cut egg rounds in half, and cut into thin strips.

  4. Arrange 1/2 cup cellophane noodles, 1/3 cup cucumber, 1/3 cup carrot, 1 tablespoon peanuts, 2 teaspoons cilantro, and 2 teaspoons basil in separate piles on each of 6 plates. Serve each salad with about 3 tablespoons dressing.