Asian Greens, Peanut and Bean Thread Salad

makes 4-6 servings

This interesting Asian-inspired cole­slaw features delicate cellophane noodles. Tossed with a spicy citrus peanut vinaigrette it can be served as a nice light luncheon salad with the addition of shrimp.

1 small bundle (3 oz./90 g) dried cellophane (bean thread) noodles
1 bunch bok choy, trimmed, washed
1 bunch choy sum, trimmed, washed
1/4 Napa or Chinese cabbage, washed
1 red bell pepper, seeded, cut into 1/4" thick julienne
1 large carrot, peeled, shredded
1 medium red onion, cut in half, peeled, finely sliced
1/2 bunch Vietnamese or regular mint, coarsely chopped
1/2 c. (125 mL) chopped cilantro
1/3 c. (75 mL) dry roasted peanuts, coarsely chopped
2 Tbsp. (30 mL) rice vinegar
3 Tbsp. (45 mL) freshly squeezed lime juice
2 Tbsp. (30 mL) Vietnamese fish sauce (optional)
1 tsp. (5 mL) Asian chili paste (optional)
1 Tbsp. (15 mL) tamarind paste
2 Tbsp. (30 mL) liquid honey
3 Tbsp. (45 mL) vegetable or peanut oil
1 lb. (500 g) cooked peeled shrimp (optional)

Soak the noodles in warm water until they are soft, about 10-15 minutes. Drain well and cut into 5" (12.5 cm) lengths. Set aside. Cut the bok choy, choy sum and Napa cabbage into 1/2" (1.25 cm) julienne strips. Place into a large mixing bowl and add the noodles, red pepper, carrot, red onion, mint and cilantro. In a small mixing bowl, whisk together the peanuts, rice vinegar, lime juice, fish sauce and chili paste if using, tamarind paste, honey and peanut oil. Add to salad with shrimp if using and toss well.

Calories: 460; Protein 30 g; Carbohydrate 55 g; Fibre 4.6 g; Fat 14.7 g/serving

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