Cold Rice Noodle Salad With Pineapple Dressing |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This is a great cool summer recipe. I imagine that it would be great for a picnic especially since there is no mayo or anything to worry about. Also great after a day at the beach or pool. And to top it all off its vegan friendly! WooHoo! Pull out your chopsticks. Ingredients:
1 cup pineapple juice |
1/2 low sodium soy sauce |
1/3 cup coarsely chopped fresh ginger |
1/4 cup rice vinegar |
2 tablespoons vegetable oil |
3 -4 tablespoons thai green curry paste (check for vegetarian) |
2 teaspoons brown sugar |
6 garlic cloves, minced |
7 ounces thin rice noodles |
2 teaspoons vegetable oil |
1 cup finely chopped red bell pepper (capsicum) |
1 cup grated carrot |
1/2 cup chopped scallion (white and light green parts) |
1/2 cup chopped cilantro |
1/2 cup chopped fresh mint leaves |
1 head boston lettuce, leaves separated |
1 lime, sliced for garnish (optional) |
Directions:
1. Bring a large pot of water to a boil.
2. Make dressing: Combine all ingredients in a blender or food processor and mix until well blended (can be made up to 4 days in advance refrigerated).
3. Place your rice noodles into a large bowl and pour your boiling water over them.
4. Stir to separate and immerse noodles and let soak for 5 minutes.
5. Drain, rinse under cold water, and drain again.
6. Return noodles to bowl and coat with the 2 tsp of vegetable oil.
7. Add peppers, carrots, scallions, 1/4 cup cilantro, and 1/4 cup mint to noodles.
8. Add 1/2 of the pineapple dressing, tossing to coat.
9. Sprinkle with remaining cilantro and mint.
10. Garnish with lime.
11. Serve remaining dressing separately.
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