Soy, ginger, and garlic give this nutty noodle salad an extra dimension of tantalizing flavor. Look for rice noodles in the ethnic-food section of your supermarket.
Oxmoor House MARCH 2010
1. Cook noodles in boiling water 5 minutes, omitting salt and fat; drain and rinse with cold water. Drain.
2. While noodles cook, prepare Asian Vinaigrette Dressing; set aside.
3. Combine noodles, cabbage, and next 3 ingredients. Add dressing, and toss well. Sprinkle salad with green onions and cilantro, if desired.
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