{Recipe} RICE NOODLE SALAD WITH PINEAPPLE DRESSING

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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