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Diets

Rice Noodle Salad with Pineapple Dressing

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…

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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.

Servings
6

Ingredients

  • 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 scallions (white and light green parts), about 8
  • 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

Dressing

  • 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

Preparation

Bring large pot of water to a boil.

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.)

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.

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.

Nutrition Information

  • Calories 248
  • Carbohydrate Content 48 g
  • Cholesterol Content 0 mg
  • Fat Content 7 g
  • Fiber Content 2 g
  • Protein Content 3 g
  • Saturated Fat Content 0 g
  • Sodium Content 779 mg
  • Sugar Content 0 g