Ingredients:
Salad:
2 oz Bean Thread, mung bean noodles
3 cups Shredded Napa Cabbage
1 cup Torn Watercress
1 Carrot, cut into matchstick thin strips
½ cup Seedless Cucumber, cut into matchstick thin strips
½ cup Red Bell Pepper, cut into matchstick thin strips
1 Green Onion, minced
1 cup Chopped Baby Corn
2 Tbsp Snipped Cilantro
2 Tbsp Snipped Mint
Dressing:
1 Tbsp Sesame Oil
2 Tbsp Sweet Chili Sauce
2 Tbsp Lime Juice
1 tsp Soy Sauce
1 tsp Minced Ginger Root
1 Large Clove Garlic, crushed
½ tsp Lime Zest
Garnish- Black Sesame Seeds
Instructions:
Soak the bean threads in warm water to cover for 10 minutes or till pliable.
Drain, then cook in boiling water till the noodles expand and appear glasslike, 1-2 minutes. Drain, rinse with cold water and drain again. Cut into 4-inch lengths.
Place in a large bowl along with the rest of the salad ingredients. In a small bowl whisk together the ingredients for the dressing till well combined; toss with the salad to evenly coat.
Garnish with sesame seeds.