7 oz. thin rice noodles
2 tsp. vegetable oil
1 cup finely diced red bell pepper (1 small)
1 cup grated carrots (about 2)
1⁄2 cup chopped cilantro
1⁄2 cup chopped fresh mint leaves
1 medium head Boston lettuce, leaves separated
1 lime, sliced in half moons, for garnish
1 cup pineapple juice
1⁄2 cup low-sodium soy sauce
1⁄3 cup coarsely chopped fresh ginger
1⁄4 cup rice vinegar
2 Tbs. vegetable oil
3 to 4 tsp. vegetarian Thai green curry paste
2 tsp. brown sugar
6 medium cloves garlic, minced
This delicate and refreshing salad is guaranteed to perk you up on a hot summer’s day. The generous amount of fresh-tasting, tangy dressing is enough to moisten the salad and pass the remainder as a dipping sauce. You could also serve rice paper wrappers alongside and use the noodle salad and lettuce as a filling for spring rolls. Dip rice paper wrappers in warm water 10 to 20 seconds to soften before filling.
1. Bring large pot of water to a boil.
2. Make dressing: In blender or food processor, combine all dressing ingredients; process until well blended. Set aside. (Dressing can be made up to 4 days ahead and refrigerated.)
3. Put noodles into large bowl. Pour boiling water over noodles and stir to immerse and separate strands. Let soak 5 minutes. Drain and rinse under cold water. Drain again, shaking colander. Return noodles to bowl, drizzle with oil and toss to coat.
4. Add bell pepper, carrots, scallions, 1⁄4 cup cilantro and 1⁄4 cup mint to noodles in bowl. Add half of the reserved dressing and toss to coat. Line platter or shallow serving bowl with lettuce leaves; top with noodle salad. Sprinkle with remaining cilantro and mint and garnish with lime. Serve, passing remaining dressing separately.
Rice Noodle Salad with Pineapple Dressing [via Vegetarian Times]