Instructions: *As many of the following as you like or have on hand, about three cups

** (these measurements are guidelines, make it to your taste)

Boil a pot of water, as for spaghetti. While its coming to a boil, start shredding the veggies. When water boils, turn off the heat and throw in the long rice to soak. By the time you are done with the veggies, the long rice will have soaked long enough. Drain the long rice in a seive and then rinse it to cool. Drain well, pressing out all the water. Turn it onto the chopping board, and cut it in a few places to shorten the strands to about two inches. In a large salad bowl, combine the dressing ingredients, then throw in the long rice and toss to coat. Add the slivered veggies and toss salad well. This can stay in the fridge for a few days with no ill effects.

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