Vietnamese-Style Gravenstein Apple and Cellophane Noodle Salad
Mei Ibach of Malaysian Mei's
Serves 6

1 two-oz         packet of cellophane (mung bean) or thin rice vermicelli
3-4                Gravenstein apple, peeled and cored, thinly cut into matchsticks
1 cup             cherry tomatoes, cut into halves
1 cup             julienned cucumber
2 cup             shredded cabbage
1 cup             julienned carrot
3                   scallions, coarsely chopped (green and white part)
¼ cup            coarsely chopped cilantro
3 Tbsp            toasted sesame seeds
3 Tbsp            roasted ground peanut or almond nuts
3 Tbsp            finely sliced garlic, crisply fried in vegetable oil
                     Nuoc Cham Dressing (recipe follows)

Soak the noodles in a bowl with hot boiling water for 20 minutes or until soften.  Drain the noodles and cut through crosswise and lengthwise into 4 inches in lengths.

Place the noodles on a serving platter or plate, top with apples, tomatoes, cucumber, cabbage, carrot, scallion and cilantro.  Toss the remaining dressing into vegetables and sprinkle the sesame seeds, peanuts and fried garlic on top.

Nuoc Cham Dressing
½ cup            fresh lime juice
1 Tbsp            fresh minced garlic
1 Tbsp            minced ginger
1 Tbsp            palm or brown sugar
3 Tbsp            fish sauce or more to taste
1                   Serrano chili, finely chopped
1 Tbsp            sesame oil, optional

In a medium mixing bowl, combine the lime juice, garlic, ginger, sugar, fish sauce and chili and oil if using in a bowl and whisk well.  Toss half the dressing into the drain noodles and coat well.

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