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Rainbow Salad with Vietnamese Dressing Recipe

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This recipe for Rainbow Salad with Vietnamese Dressing, by , is from Executive Mom's Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Sunday, October 2, 2005


2/3 c. fresh lime juice, about 3 large limes
1/2 c. hoisin sauce
1 1/2 T. sugar
1 1/4 t. crushed red pepper
4 garlic cloves, minced

6 oz. bean threads (aka cellophane noodles)
2 T. water
1/2 t. salt
2 eggs, lightly beaten
1 t. olive oil
2 c. grated English cucumber
2 c. grated carrot
6 T. chopped dry roasted peanuts
1/4 c. chopped fresh cilantro
1/4 c. chopped fresh basil

1. Prepare dressing by whisking ingredients together. Set aside.
2. Cook noodles according to package directions. Drain and rinse with cold water. Drain. Set aside.
3. Combine water, oil, salt and eggs, stirring with a whisk. Heat 1/2 t. oil in small skillet coated with cooking spray over medium high heat. Pour 1/2 egg mixture into pan and quickly swirl pan so egg covers the pan in a thin film. Cook 1 minute or until done. Place cooked egg on cutting board. Repeat with remaining egg mixture and oil. Cut egg rounds in half and then into thin strips.
4. Arrange 1/2 c. noodles, 1/3 c. cucumber, 1/3 c. carrots, 1 T. peanuts, 2 t. cilantro and 2 t. basil in separate piles on each of 6 plates. Drizzle all with 3 T. dressing. Serves 6.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
For everyday, we just put everything in a large serving bowl, toss and serve.




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