Will make this when the weather is warmer. Looks fantastic.
Harusame SaladPrep: 15 min Cook: 5 min Servings: 2by Suzi22 recipes>
Years ago my daughter lived in Hollywood, FL near the beach and we'd go to this Japanese restaurant off of Harrison Street. I can't recall the name of the restaurant but I do recall their Harusame Salad. Crispy fried rice sticks with purple cabbage, carrots, scallions and bean sprouts. The dressing was a Kimchi sauce. I have tried to duplicate the sauce with no luck. I live in a small town northwest of Orlando and it is hard to find Kimchi sauce, actually impossible, so I ventured down to Orlando to an Asian market. What a treat it was, I found everything I needed including daikon radish and baby bok choy. This recipe is my adaptation of this colorful, light, crispy, crunchy salad.
- rice noodles
- 1/4 purple cabbage shredded
- 2 carrots, shredded
- bean sprouts - hand full
- 4 scallions chopped
- Kimchi sauce - I used 2 tablespoons of the kimchi sauce and 2 tablespoons of water and 2 tablespoons rice vinegar. Depending on your taste add or subtract the additional water and vinegar. I added the water and vinegar maily becasue the Kimchi sauce is salty.
- To prepare shred the carrots and cabbage leaving separated and chop the onion, set aside. Pull the rice sticks apart , you will only be putting in a small amount at the time, if you overcrowd them they won't puff up and all the sticks won't be cooked either. In a large fry pan or wok heat about 2 inches of oil to near smoking but not quite. Carefully add some of the rice sticks, they will sizzle right away and puff up, let them brown just slightly and remove. Repeat this process using as much of the rice sticks as you need. Drain them weel on paper towels. Transfer to a plate add the cabbage then the carrots, sprouts and scallions. Drizzle Kimchi sauce over the top. Tanoshim (enjoy)
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