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1/4 cup finely chopped scallions
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3 tablespoons finely chopped red onion
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1 tablespoon minced fresh ginger
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2 teaspoons fish sauce (see Ingredient Note)
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1 teaspoon reduced-sodium soy sauce
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1/2 teaspoon freshly ground pepper
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For the Salad & Dressing:
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2 tablespoons granulated sugar
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2 tablespoons rice vinegar or cider vinegar
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1 tablespoon minced fresh ginger
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12 ounces thin rice noodles or thin rice sticks (see Shopping Tip)
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6 cups shredded romaine lettuce
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2 medium carrots, julienned or grated
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1/2 English cucumber, thinly sliced
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1 small red onion, thinly sliced
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Sprigs of fresh cilantro, mint and/or basil (preferably Asian basil)
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Ingredient Note: Fish sauce is a pungent Southeast Asian condiment made from salted, fermented fish. Find it in the Asian section of large supermarkets and in Asian specialty markets. We use Thai Kitchen fish sauce, lower in sodium than other brands (1,190 mg per tablespoon), in our nutritional analyses.
Shopping Tip: Dried thin rice noodles (or rice sticks) are similar to mung bean threads, but they are a little thicker and are made with rice flour instead of mung bean starch. They're also called "bun" or "vermicelli-style" rice noodles. Look for them in the Asian section of well-stocked supermarkets or an Asian foods market.
Tip: To oil the grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill). When grilling delicate foods like tofu and fish, it is helpful to spray the food with cooking spray.
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