Salads can generally be defined as a combination of raw vegetables.  However, we know that salads can contain many more ingredients than just vegetables.  As we learned on a recent trip to China, the Chinese are particularly creative in preparing delicious salads with unusual spices and flavors.

One of my favorites is this Chinese Bean and Noodle Salad.  I named it in memory of a wonderful mixture of vegetables and flavors we had in Shanghai.  After I took the first bite, I searched for my notepad to jot down the vegetable ingredients, and the various seeds or spices I thought might have gone into the tangy dressing.  There was definitely fresh ginger and lots of cilantro—two of my favorite ingredients.

After we got home, I tried to make a salad like it—or at least something similar.  And now let me brag a little.  My first attempt was perfect and tasted exactly as we had remembered it.  I’m letting you in on my recipe, and hope you enjoy it as much as we did.

Chinese Bean and Noodle Salad

1 15.5 oz. can cannellini beans, drained

1 5oz. can sliced water chestnuts, drained

4 green onions, sliced diagonally

2 stalks celery, sliced diagonally

2 carrots, sliced diagonally

1 red pepper, thinly sliced

½ C Chinese noodles, broken

(Or ½ C thin egg noodles, broken)

½ C fresh cilantro, roughly chopped

(Extra cilantro sprigs for garnish.)

Dressing

2 t fresh ginger, finely minced

¼ C canola oil

¼ C seasoned rice vinegar

2 T sesame oil

2 T granulated sugar

½ t poppy seeds

1 tsp salt

¼ t pepper, freshly ground

Combine above dressing ingredients in glass jar and shake well.  Set aside.  In a large salad bowl, combine the salad ingredients except for the noodles. 

In large saucepan, bring about 6 cups of water to a boil.  Drop in the noodles and bring the water back to a boil.  Cook 2 minutes or until tender and drain.

Add the noodles to the salad ingredients.  Pour the dressing over the top and toss well to combine.  Chill before serving.  Top with a sprig of cilantro. 

This salad is great either as a low-cal entrée, or side salad with a bowl of soup or sandwich.  You can increase the noodles for a more full-bodied entrée serving.  I always mix up a double recipe of the dressing for later use.  It keeps well in the refrigerator, and works well on just about any salad.  

Enjoy!

©Pauline Boren 2010