Guest guest Posted May 14, 2003 Report Share Posted May 14, 2003 Dressing 1 cup pineapple juice 1/2 cup soy sauce 1/3 cup coarsely chopped fresh ginger 1/4 cup rice vinegar 2 Tbs. vegetable oil (I use toasted sesame oil) 3 tsp. vegetarian Thai green curry paste (not available in Brazil - I use dash Wassail) 2 tsp. brown sugar 2 cloves garlic, minced Salad 7 oz. thin rice noodles 2 tsp. vegetable oil 1 cup finely diced red bell pepper (one small) 1 cup grated carrots (about 2) 1/2 cup chopped scallions (white and light green parts, about 8) 1/2 cup chopped cilantro (I prefer Italian parsley) 1/2 cup chopped fresh mint leaves 1 medium head Boston lettuce, leaves separated 1 lime, sliced in half moons, for garnish 1. Bring large pot of water to a boil. 2. Make dressing: In blender, 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, half cilantro (or parsley) and 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. Source: Vegetarian Times Magazine Quote Link to comment Share on other sites More sharing options...
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