Shredded Beet and Radish Slaw With Rice Noodles

• 2 ounces rice vermicelli (thin rice sticks) or thin rice noodles for stir-fries
• 1/4 cup rice vinegar
• 2 teaspoons soy sauce
• 1 large red beet (7 to 8 ounces), peeled and grated
• 1 bunch radishes (5 to ounces), grated
• 1/2 cup chopped cilantro, plus sprigs for garnish
• 3 tablespoons slivered mint leaves
• 2 tablespoons slivered Thai basil leaves (may substitute regular basil if you cant get the Thai variety)
• 1 to 2 tablespoons minced pickled ginger (to taste)
• 2 teaspoons finely grated or chopped orange zest
• Salt to taste
• Romaine lettuce leaves for serving

1. Place the rice noodles in a large bowl and cover with hot water.
2. Soak for 20 minutes, or until pliable.
3. Meanwhile, bring a large pot of water to a boil.
4. Drain the noodles and add to the boiling water.
5. Boil 1 minute and drain.
6. Rinse with cold water and transfer to a bowl.
7. Using kitchen scissors, cut the noodles into 2-inch lengths.
8. Toss with 2 teaspoons of the rice vinegar and the soy sauce.
9. Place the grated beets, radishes and chopped herbs in a large bowl and toss with the remaining rice vinegar and salt to taste.
10. Add the noodles, pickled ginger and orange zest and toss together.
11. Taste and add salt if desired.
12. To serve, line plates or a platter with lettuce leaves and top the lettuce with the salad.
13. Garnish with cilantro sprigs and serve.

rice vermicelli, rice vinegar, soy sauce, red beet, radishes, cilantro, mint, basil, ginger, orange zest, salt

Taken from cooking.nytimes.com/recipes/1015201 (may not work)