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Shredded Beet and Radish Slaw With Rice Noodles
![Shredded Beet and Radish Slaw With Rice Noodles](https://static01.nyt.com/images/2013/10/08/science/08recipehealth/08recipehealth-articleLarge.jpg?width=1280&quality=75&auto=webp)
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 2ounces rice vermicelli (thin rice sticks) or thin rice noodles for stir-fries
- ¼cup rice vinegar
- 2teaspoons soy sauce
- 1large red beet (7 to 8 ounces), peeled and grated
- 1bunch radishes (5 to ounces), grated
- ½cup chopped cilantro, plus sprigs for garnish
- 3tablespoons slivered mint leaves
- 2tablespoons slivered Thai basil leaves (may substitute regular basil if you can’t get the Thai variety)
- 1 to 2tablespoons minced pickled ginger (to taste)
- 2teaspoons finely grated or chopped orange zest
- Salt to taste
- Romaine lettuce leaves for serving
Preparation
- Step 1
Place the rice noodles in a large bowl and cover with hot water. Soak for 20 minutes, or until pliable. Meanwhile, bring a large pot of water to a boil. Drain the noodles and add to the boiling water. Boil 1 minute and drain. Rinse with cold water and transfer to a bowl. Using kitchen scissors, cut the noodles into 2-inch lengths. Toss with 2 teaspoons of the rice vinegar and the soy sauce.
- Step 2
Place the grated beets, radishes and chopped herbs in a large bowl and toss with the remaining rice vinegar and salt to taste. Add the noodles, pickled ginger and orange zest and toss together. Taste and add salt if desired.
- Step 3
To serve, line plates or a platter with lettuce leaves and top the lettuce with the salad. Garnish with cilantro sprigs and serve.
- Advance preparation: The salad will keep for a day in the refrigerator.
Private Notes
Cooking Notes
This was fabulous, I increased the mint, added chopped scallions and peanuts. It was so good I made it two days in a row for two different dinner parties and was asked for the recipe multiple times.
This was terrible. I made it as directed but the orange zest totally overpowered everything and gave it an awful bitter taste. Not edible, have to compost it. Super disappointing as I think it would have been good without the orange.
I'm thinking wrap it all up in a rice paper and serve with a chili peanut sauce
Had to get creative because I wanted to make this last minute, and didn't have the right lettuce. Used Vietnamese summer roll wraps (rice-based), and smeared a bit of gochujang on the surface before filling with beet mixture. The perfect combination of flavors!
This recipe looked so delicious but came out soggy and quite frankly just bad tasting!! It was too sweet from the orange and gave it an odd flavor. maybe if you use a spiralizer instead of shredding the veggies it would be better
Meh; a lot of grating and chopping for a soggy not that interesting dish. I followed others suggestions and added sesame oil, scallions and peanuts. Improved it but still not worth the effort in my opinion. Others obviously loved it, but I wasn't impressed. Love beets and always looking for other ways to eat them. This recipe just OK.
Made as directed with addition (per recommendations of others) of a handful of peanuts and a drizzle of roasted peanut oil. I am not crazy about radishes and my daughter hates beets, and we both loved this. The sum is totally different from all the parts.
This also makes a good filling for a spring roll or wrapped in lettuce leaves.
This was good. Very healthy and fresh tasting. I added scallions and sautéed chicken. I have a recipe for Lettuce Wraps with two dipping sauces that isn't quite as healthy as this but it's amazing so I don't know that I would make this recipe again when I can make the really amazing one.
Where Did you find the recipe for lettuce wraps with two dipping sauces?
Added jalapeño! Incredible with lamb chops!
This was fabulous, I increased the mint, added chopped scallions and peanuts. It was so good I made it two days in a row for two different dinner parties and was asked for the recipe multiple times.
This was wonderful, so tasty and fresh! Save some steps and just cook the rice noodles according to package directions. Also, grate the radishes and beets using the top grating accessory in the food processor. I ended up using small red and yellow beets from the farmers' market - beautiful colors!
Next time I make this, I might add a very small touch of sesame oil, maybe a little diced jalapeno, and some chopped peanuts.
Terrific as a wrap in romaine leaves
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