Angel Hair Slaw with Kim Chee Vinaigrette
The slender angel hair noodles complement the thin strips of vegetables in this light salad. A v-slicer, the inexpensive, plastic version of a French mandoline,
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Cooking tools:
- V-slicer
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Saucepan
- Colander
- Paper towel
- Measuring spoon
- Measuring cup
- Fork
- Tongs
- Serving bowl
- Spoon
- Kitchen scale
Ingredients
- 4 servings
- 1 7-ounce package Miracle Noodle Angel Hair
- 1 /2 of 7- to 8-ounce radicchio, shaved or cut into very thin strips
- 1/2 medium fennel bulb, cut vertically in half, cored
- 3 large curly kale leaves, center stem cut away
- 2 tablespoons white balsamic vinegar
- 1/2 tablespoons Asian sesame oil
- 1 tablespoon (packed) dark brown sugar
- 1 tablespoon soy sauce (do not use low-sodium)
- 1 teaspoon minced peeled fresh ginger
- 1/8 to ¼ teaspoon Sriracha (hot chile sauce)
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons finely chopped kim chee (Korean pickled/fermented cabbage)
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