Diana Chang's Chinese Salad

• 4 ounces Chinese cellophane noodles (bean thread noodles), available in Chinese groceries
• 3 medium cucumbers
• 1 large red pepper
• 1/2 Bermuda onion or other large sweet onion
• 3 tablespoons rice vinegar
• 3 1/2 tablespoons Chinese sesame oil
• Salt and coarsely ground black pepper to taste
• 1/2 cup fresh coriander leaves, coarsely chopped

1. Bring a pot of water to a boil, add the noodles, stir, and allow to boil for 2 minutes.
2. Drain, rinse under cold water, and drain again thoroughly.
3. Using scissors, snip the noodles into manageable lengths, and place in a salad bowl.
4. Wash the cucumbers, and peel, leaving some narrow ribbons of green skin unpeeled.
5. Slice the cucumbers in half lengthwise, and scoop out the seeds.
6. Then slice horizontally about 1/4 inch thick.
7. Add to the salad bowl.
8. Rinse, core, and seed the red pepper.
9. Slice into slender strips.
10. Add to the salad bowl.
11. Peel and slice the onion into transparent slivers, and add to the bowl.
12. Beat the vinegar and oil together in separate bowl, pour over the salad, and toss.
13. Season to taste with salt and pepper.
14. Just before serving add the coriander, and toss again.

noodles, cucumbers, red pepper, bermuda onion, rice vinegar, chinese sesame oil, salt, fresh coriander leaves

Taken from cooking.nytimes.com/recipes/311 (may not work)