Ingredients
SALAD
8 oz bean threads or rice sticks
1 cup shredded red cabbage
1/2 lb snow peas
1 sweet red pepper
3 oz enoki mushrooms
3 oz daikon sprouts or- other sprouts
DRESSING
2 tbsp finely minced fresh ginger
2 garlic cloves
1 tbsp grated or minced orange peel
1/4 cup minced cilantro
1/4 cup minced green onions
9 tbsp red wine vinegar
1/4 cup oriental sesame oil
2 tbsp safflower oil
1 tbsp sugar
1 tsp chinese chili sauce
1 tsp salt
Directions
Soak bean threads or rice sticks in hot water until soft, about 30
minutes. Drain thoroughly and cut into 4-inch lengths.
Snap off stems of snowpeas and discard. Blanch snowpeas for 5
seconds in in 2 quarts boiling water. Immediately transfer snowpeas
to a bowl of ice water. When cold, drain and pat dry, then cut into
fine slivers. Stem and seed pepper, then slice into 2-inch slivers.
Remove and discard dirty ends of mushrooms and separate strands.
In a food processor or blender, mince the garlic and ginger. Add
orange peel, cilantro and green onions. Process until finely minced,
then add remaining dressing ingredients and blend to combine.
To assemble, combine the bean threads (or rice sticks) with the other
salad ingredients. Pour the dressing over and toss to combine
thoroughly. May be prepared up to 2 hours in advance.
Servings: 6 servings
Chopstix Glass Noodle Salad Recipe brought to you by Recipe Ideas
Categories: Salad
The History of Recipes
Historians have tracked the existence of recipes back into distant history, at least as far as the early Egyptians, and potentially, even further back. Interesting though that maybe, mostly, these ancient cook books were just primitive pictorial, hieroglyphic or cunieform instructions for meal preparation.
Later on, in The time of the roman empire 25BC a roman called Apicius compiled a collection of documents describing recipes prepared by the Romans. In his works, he describes how the meals of wealthy Romans were divided into appetizers, entrees and afters, something we still use today. Additionally, he describes how the Romans used a wide range of herbs and spices, including some that we all recognise like bay, fennel and dill. For the decades that followed, the upper-class families of the West competed with each other to offer the most exotic banquets, and because of this cooks and their collection of recipes were much in demand. However, it was during the 1800s that formal cookery and recipe books really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted their lives to assembling, verifying, and writing down recipes that were common in the better off homes of the day. By the time we get to the 1900s, cookery publications were in great demand, mostly due to higher levels of literacy, more free time and having more money. |
We hope you enjoy this Chopstix Glass Noodle Salad recipe.
