Rice noodles • Bok choy • Carrots • Red cabbage • Cilantro • Chili, lime vinaigrette
By Urban Roots Youth Youth and chef coach Yia Vang from Union Hmong Kitchen
Spice It Cool By Urban Roots Youth
An homage to their mothers' home cooking.
Xeng, Pheng and Sai were kindred souls with Chef Via Vang from Union Kitchen as they created a Hmong-inspired dish that’s an homage to their mothers’ home cooking. The rice noodles are considered a “blanket brush” meaning the long strands are the brush that absorbs all sorts of flavors. The noodles are blanketed with homegrown vegetables and a honey, chili garlic, ginger, lime, fish sauce dressing. Altogether you get a sweet, salty, sour, umami homerun. A hearty note of thanks to their moms!!
Spice It Cool
with Chili, Lime Vinaigrette
Makes 8 (1-cup) servings
Salad Ingredients
- 10 oz. uncooked rice noodles
- 1 cup shredded carrots
- 1 medium red bell pepper, chopped
- 1 cup shredded red cabbage
- 1 cup chopped bok choy (leaves and stems)
- ½ cup chopped cilantro
- ½ cup sliced green onion
- ¼ cup thinly sliced red onion
- ¼ cup torn fresh mint leaves
- ¼ cup torn fresh Thai or sweet basil
- 8 cups mixed baby salad greens
Dressing Ingredients
- 3/4 cup canola oil
- ¼ cup rice vinegar
- 3 Tbsp. lime juice
- 2 Tbsp. fish sauce
- 2 Tbsp. chili garlic sauce
- 1 tbsp. honey
- 1 ½ tsp.finely chopped ginger
- ½ tsp. salt
Topper
- ½ cup chopped dry-roasted peanuts
- Black sesame seeds
Directions
- Cook rice noodles according to package directions.
Let cool. - Meanwhile, mix remaining salad ingredients, except the greens, in a large bowl. Gently stir in cooked noodles.
- To make the dressing, process all the dressing ingredients in a blender until smooth.
- Spoon the salad mixture over greens. Drizzle with dressing and sprinkle with peanuts and sesame seeds.
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