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.
- 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
- 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
- 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.
- Serving Size: 6 to 8 Servings
- Calories: 248
- Carbohydrate Content: 48 g
- Fat Content: 7 g
- Fiber Content: 2 g
- Protein Content: 3 g
- Sodium Content: 779 mg