Rainbow Salad with Vietnamese Dressing

The simplicity and freshness of this salad are addictive. In fact I made this salad countless times and it was always a hit.

ingredients

Dressing:
2/3 cup fresh lime juice (about 3 large limes)
1/2 cup hoisin sauce
1 1/2 tablespoons sugar
1 1/4 teaspoons crushed red pepper
4 garlic cloves, minced
Salad:
6 ounces bean threads (cellophane noodles)
2 tablespoons water
1/4 teaspoon salt
2 large eggs, lightly beaten
1 teaspoon olive oil, divided
Cooking spray
2 cups grated English cucumber
2 cups grated carrot
6 tablespoons chopped dry-roasted peanuts
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh basil

directions

1
To prepare dressing, combine first 5 ingredients, stirring with a whisk.
2
To prepare salad, cook cellophane noodles according to package directions. Drain and rinse with cold water; drain. Set aside.
3
Combine water, salt, and eggs, stirring with a whisk. Heat 1/2 teaspoon oil in a small nonstick skillet coated with cooking spray over medium-high heat. Pour half of egg mixture into pan; quickly tilt pan in all directions so egg mixture covers pan with a thin film. Cook 1 minute or until done. Place cooked egg on a cutting board. Repeat procedure with remaining egg mixture and oil. Cut egg rounds in half, and cut into thin strips.
4
Arrange 1/2 cup cellophane noodles, 1/3 cup cucumber, 1/3 cup carrot, 1 tablespoon peanuts, 2 teaspoons cilantro, and 2 teaspoons basil in separate piles on each of 6 plates. Serve each salad with about 3 tablespoons dressing

notes

I arrange the vegetables in little piles so it looks like a rainbow on the plate. 6 servings (serving size: 1/2 cup cellophane noodles, 1/3 cup cucumber, 1/3 cup carrot, 1 tablespoon peanuts, 2 teaspoons cilantro, 2 teaspoons basil, 3 tablespoons dressing)

Source: BRITTANY Langan