Cold Rice Noodle Salad With Pineapple Dressing

This is a great cool summer recipe. I imagine that it would be great for a picnic especially since there is no mayo or anything to worry about. Also great after a day at the beach or pool. And to top it all off its vegan friendly! WooHoo! Pull out your chopsticks.

• Ready In: 20 mins
• Serves: 6-8

Ingredients

• dressing

• 1  cup  pineapple juice
• 1⁄2 low sodium soy sauce
• 1⁄3 cup  coarsely chopped fresh ginger
• 1⁄4 cup rice vinegar
• 2  tablespoons  vegetable oil
• 3 -4  tablespoons  thai green curry paste (check for vegetarian)
• 2  teaspoons brown sugar
• 6  garlic cloves, minced

• salad

• 7  ounces  thin  rice noodles
• 2  teaspoons  vegetable oil
• 1  cup  finely chopped red bell pepper (capsicum)
• 1  cup  grated carrot
• 1⁄2 cup  chopped scallion (white and light green parts)
• 1⁄2 cup  chopped cilantro
• 1⁄2 cup  chopped fresh mint leaves
• 1  head boston lettuce, leaves separated
• 1  lime, sliced for garnish (optional)

Directions

1. Bring a large pot of water to a boil.
2. Make dressing: Combine all ingredients in a blender or food processor and mix until well blended (can be made up to 4 days in advance refrigerated).
3. Place your rice noodles into a large bowl and pour your boiling water over them.
4. Stir to separate and immerse noodles and let soak for 5 minutes.
5. Drain, rinse under cold water, and drain again.
6. Return noodles to bowl and coat with the 2 tsp of vegetable oil.
7. Add peppers, carrots, scallions, 1/4 cup cilantro, and 1/4 cup mint to noodles.
8. Add 1/2 of the pineapple dressing, tossing to coat.
9. Sprinkle with remaining cilantro and mint.
10. Garnish with lime.
11. Serve remaining dressing separately.