Inside out Spring Roll Salad

If you enjoy the fresh flavors and satisfying crunch of a spring roll, wait until you see this recipe contest winner created by Roxanne Chan. This salad combines a variety of the fresh vegetables found inside spring rolls and dipping sauces served alongside and brings them into the salad bowl. The salad is light, fresh, colorful and tasty salad perfect for spring or summer!

• Ready In: 20 mins
• Serves: 6-8

Ingredients

• Salad

• 2  ounces  bean thread  mung bean noodles
• 3  cups  shredded napa cabbage
• 1  cup  torn watercress
• 1  carrot, cut into matchstick thin strips
• 1⁄2 cup seedless cucumber, cut into matchstick thin strips
• 1⁄2 cup red bell pepper, cut into matchstick thin strips
• 1  green onion, minced
• 1  cup  chopped  baby corn
• 2  tablespoons  snipped cilantro
• 2  tablespoons  snipped mint

• Dressing

• 1  tablespoon  sesame oil
• 2  tablespoons  sweet chili sauce
• 2  tablespoons lime juice
• 1  teaspoon soy sauce
• 1  teaspoon  minced gingerroot
• 1  large garlic clove, crushed
• 1⁄2 teaspoon lime zest
•  garnish- black sesame seed

Directions

1. 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.
2. Place in a large bowl along with the rest of the salad ingredients.
3. In a small bowl whisk together the ingredients for the dressing till well combined; toss with the salad to evenly coat.
4. Garnish with sesame seeds.