Rice Stick Salad With Shredded Vegetables

• 1 1/2 cups purple cabbage, finely shredded
• 7 to 8 ounces thin rice sticks
• 1 tablespoon shredded pickled ginger (optional)
• 1 cup shredded or julienne carrot
• 1/2 cup julienne cucumber
• 1/2 cup julienne red pepper
• 2 tablespoons chopped or slivered fresh mint
• 1/4 cup chopped cilantro
• 2 tablespoons fresh lime juice
• 2 tablespoons seasoned rice vinegar
• 1/2 teaspoon sugar
• 2 teaspoons minced ginger
• 1 tablespoon low-sodium soy sauce
• 2 tablespoons Asian sesame oil
• 2 tablespoons canola oil
• optional: 1 cup shredded chicken, cooked

1. Place the cabbage in a bowl, salt generously and cover with cold water.
2. Let sit for 15 minutes, then drain and dry on paper towels.
3. Meanwhile, place the rice sticks in another bowl and cover with hot water.
4. Let sit for 20 minutes, until pliable, while you prepare the vegetables.
5. Drain, and cut the noodles in half, into roughly 6- to 8-inch lengths, with kitchen scissors.
6. In a large bowl, toss the noodles with the pickled ginger, all of the vegetables, chicken (if using), mint and cilantro.
7. Whisk together the lime juice, rice vinegar, sugar, ginger, soy sauce, sesame oil and canola oil.
8. Toss with the noodle mixture, transfer to a platter or salad bowl, and serve.

purple cabbage, thin rice, ginger, julienne carrot, julienne cucumber, julienne red pepper, mint, cilantro, lime juice, rice vinegar, sugar, ginger, soy sauce, asian sesame oil, canola oil, chicken

Taken from cooking.nytimes.com/recipes/1013284 (may not work)