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Ingredients

• 3 tablespoons  hoisin sauce
• 2 tablespoons  red wine vinegar
• 1 tablespoon  fresh lime juice
• 1 tablespoon  toasted sesame oil
• 1 teaspoon  sugar
•   Vegetable oil, for frying
• 1 1/2 ounces  dried cellophane noodles
• 1/2   lemon
• 1   10-inch burdock or salsify root
• 2 cups  packed mesclun, (2 ounces)
• 1 1/2 cups  finely shredded red cabbage
• 1 1/2 cups  finely shredded green cabbage
• 1   large celery rib, cut into 2-inch julienned strips
• 1   small carrot, cut into 2-inch julienned strips
• 1   scallion, cut into 2-inch julienned strips
• 1 2-ounce  piece jicama, peeled and cut into 2-inch julienned strips (1/2 cup)
• 1/3   seedless cucumber, peeled and cut into 2-inch julienned strips (1/2 cup)
• 1/4 cup  snow peas, julienned lengthwise
• 1 tablespoon  chopped cilantro
• 2 tablespoons  thinly sliced basil leaves

Description

The Ingenious Topping Of Quick-fried Cellophane Noodles Makes This Eye-catching Slaw Irresistibly Crunchy. Wendy Leon Likes To Serve It Alongside Peking Duck; Tossing It With Shrimp Or Tofu Would Make For An Even Healthier Main Course.

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