Rainbow Salad with Vietnamese 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.

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)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 253
  • Calories from fat: 22%
  • Fat: 6.2g
  • Saturated fat: 1g
  • Monounsaturated fat: 2.4g
  • Polyunsaturated fat: 1.2g
  • Protein: 4.9g
  • Carbohydrate: 46.1g
  • Fiber: 2.3g
  • Cholesterol: 71mg
  • Iron: 0.8mg
  • Sodium: 507mg
  • Calcium: 37mg

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

Preparation

  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.
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