Inside Out Chinese Spring Roll 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
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
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.