Shredded Beet and Radish Slaw With Rice Noodles

Name: Shredded Beet and Radish Slaw With Rice Noodles
Total time: 30 min
Yield: Serves 4 to 6
Ingredients: 2 ounces rice vermicelli (thin rice sticks) or thin rice noodles for stir-fries; 1/4 cup rice vinegar; 2 teaspoons soy sauce; 1 large red beet (7 to 8 ounces), peeled and grated; 1 bunch radishes (5 to ounces), grated; 1/2 cup chopped cilantro, plus sprigs for garnish; 3 tablespoons slivered mint leaves; 2 tablespoons slivered Thai basil leaves (may substitute regular basil if you can’t get the Thai variety); 1 to 2 tablespoons minced pickled ginger (to taste); 2 teaspoons finely grated or chopped orange zest; Salt to taste; Romaine lettuce leaves for serving

By Martha Rose Shulman

Total Time: 30 minutes
Rating: 4(58)
Notes: Read community notes

I intended this mixture as a filling for spring rolls, and you can certainly use it this way (though it’s a bit moist). But having mixed it together I tasted it and it was so good, I just wanted to sit down and eat it for dinner, which is what I did – and for lunch the following day. If you do want to wrap this salad, I suggest wrapping it in romaine lettuce leaves.

Featured in: Beets, Raw and Cooked

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Ingredients

Yield:Serves 4 to 6

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

Ingredient Substitution Guide

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.

Tip

Advance preparation: The salad will keep for a day in the refrigerator.

Ratings

4 out of 5

58 user ratings

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Private Notes

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Cooking Notes

Lisa Holland6 years ago

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.

Katie B.8 months ago

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.

ariel2 years ago

I'm thinking wrap it all up in a rice paper and serve with a chili peanut sauce

d'shon3 years ago

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!

DF3 years ago

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

zkmc3 years ago

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.

Cookie4 years ago

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.

Frances6 years ago

This also makes a good filling for a spring roll or wrapped in lettuce leaves.

Peg6 years ago

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.

KM6 years ago

Where Did you find the recipe for lettuce wraps with two dipping sauces?

Gustav6 years ago

Added jalapeño! Incredible with lamb chops!

Lisa Holland6 years ago

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.

BST6 years ago

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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