SALAD
8 oz Bean threads or rice sticks
1 c  Shredded red cabbage
1/2 lb Snow peas
1    Sweet red pepper
3 oz Enoki mushrooms
3 oz Daikon sprouts
-OR- other sprouts

-DRESSING –
2 tb Finely minced fresh ginger
2 Garlic cloves
1 tb Grated or minced orange peel
1/4 c Minced cilantro
1/4 c Minced green onions
9 tb Red wine vinegar
1/4 c Oriental sesame oil
2 tb Safflower oil
1 tb Sugar
1 ts Chinese chili sauce
1 ts Salt

Soak bean threads or rice sticks in hot water until soft, about 30 minutes.
Drain thoroughly and cut into 4-inch lengths.

Snap off stems of snowpeas and discard. Blanch snowpeas for 5 seconds in
in 2 quarts boiling water. Immediately transfer snowpeas to a bowl of ice
water. When cold, drain and pat dry, then cut into fine slivers. Stem and
seed pepper, then slice into 2-inch slivers. Remove and discard dirty ends
of mushrooms and separate strands.

In a food processor or blender, mince the garlic and ginger. Add orange
peel, cilantro and green onions. Process until finely minced, then add
remaining dressing ingredients and blend to combine.

To assemble, combine the bean threads (or rice sticks) with the other salad
ingredients. Pour the dressing over and toss to combine thoroughly. May be
prepared up to 2 hours in advance.