Rice Noodle Salad with Pineapple Dressing

Thai Rice Noodle Salad with Pineapple Dressing Recipe

Region / culture: Thailand | Preparation time: 20 minutes | Cooking time: 0 minutes | Servings: 4

Introduction

Rice Noodle Salad with Pineapple Dressing is a refreshing and flavorful dish that combines the lightness of rice noodles with the sweetness of pineapple dressing. This salad is perfect for a light lunch or as a side dish for a summer barbecue.

History

This recipe is a fusion of Asian and tropical flavors, combining the traditional rice noodle salad with a tangy and sweet pineapple dressing. The combination of ingredients creates a unique and delicious dish that is sure to impress your family and friends.

Ingredients

7 oz (198 g) thin rice noodles
2 tsp vegetable oil
1 cup finely diced red bell pepper (1 small)
1 cup grated carrots (about 2)
0.5 cup chopped scallions (white and light green parts), about 8
0.5 cup chopped cilantro
0.5 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
0.5 cup low-sodium soy sauce
0.33 cup coarsely chopped fresh ginger
0.25 cup rice vinegar
2 tbsp vegetable oil
3 to 4 tsp vegetarian Thai green curry paste
2 tsp brown sugar
6 medium cloves garlic, minced

How to prepare

1. Bring a large pot of water to a boil.
2. Make the dressing: In a blender or food processor, combine all the dressing ingredients and process until well blended. Set aside. (The dressing can be made up to 4 days ahead and refrigerated.)
3. Put the noodles into a large bowl. Pour the boiling water over the noodles and stir to immerse and separate the strands. Let them soak for 5 minutes. Drain and rinse under cold water. Drain again, shaking the colander. Return the noodles to the bowl, drizzle with oil, and toss to coat.
4. Add the bell pepper, carrots, scallions, 0.25 cup cilantro, and 0.25 cup mint to the noodles in the bowl. Add half of the reserved dressing and toss to coat. Line a platter or shallow serving bowl with lettuce leaves; top with the noodle salad. Sprinkle with the remaining cilantro and mint and garnish with lime. Serve, passing the remaining dressing separately.

Variations

You can customize this salad by adding different vegetables, such as cucumber, snap peas, or bean sprouts. You can also add protein, such as grilled tofu or tempeh, to make it a more substantial meal.

Cooking Tips & Tricks

Be sure to rinse the rice noodles under cold water after cooking to prevent them from sticking together.

- You can customize this salad by adding your favorite vegetables or protein, such as grilled chicken or shrimp.

- The dressing can be made ahead of time and stored in the refrigerator for up to 4 days.

Serving Suggestions

Serve this salad as a light lunch or as a side dish for grilled meats or seafood. It pairs well with a glass of chilled white wine or a fruity iced tea.

Cooking Techniques

The key to making this salad is to cook the rice noodles according to the package instructions and to rinse them under cold water to prevent them from sticking together. The dressing can be made in a blender or food processor for a smooth and creamy texture.

Ingredient Substitutions

If you don't have pineapple juice, you can use orange juice or apple juice as a substitute. You can also use honey or agave nectar instead of brown sugar in the dressing.

Make Ahead Tips

You can make the dressing up to 4 days ahead of time and store it in the refrigerator. You can also prepare the vegetables and noodles ahead of time and assemble the salad just before serving.

Presentation Ideas

Serve this salad on a platter lined with lettuce leaves for a beautiful presentation. Garnish with fresh herbs and lime slices for a pop of color and flavor.

Pairing Recommendations

This salad pairs well with grilled chicken, shrimp, or tofu. It also pairs well with a crisp white wine or a fruity iced tea.

Storage and Reheating Instructions

Store any leftover salad in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the salad in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Calories: 250 per serving

Carbohydrates

Carbohydrates: 38g per serving

Fats

Total Fat: 7g per serving

Proteins

Protein: 4g per serving

Vitamins and minerals

This salad is rich in vitamins and minerals, including vitamin C, vitamin A, and potassium.

Alergens

This recipe contains soy and gluten.

Summary

This salad is a healthy and nutritious option for a light meal or side dish. It is low in calories and fat, but high in flavor and satisfaction.

Summary

Rice Noodle Salad with Pineapple Dressing is a light and refreshing dish that is perfect for a summer meal or barbecue. The combination of rice noodles, vegetables, and a tangy pineapple dressing creates a unique and delicious flavor profile that is sure to impress your family and friends. Enjoy this salad as a light lunch or as a side dish for grilled meats or seafood.

How did I get this recipe?

The first time I saw this recipe, I was captivated by its flavors. It was a warm summer day, and I was visiting my friend Sarah's house for a barbecue. As I walked into her kitchen, I was hit with the most amazing aroma - a combination of sweet pineapple, tangy lime, and fragrant herbs. Sarah was busy tossing together a vibrant salad of rice noodles, colorful vegetables, and a zesty pineapple dressing. I couldn't wait to try it.

I had always been a fan of salads, but this one was unlike anything I had ever seen before. The flavors were so fresh and bright, and the textures so perfectly balanced. I begged Sarah for the recipe, and she was more than happy to share it with me.

As I sat down to enjoy my first bite of the rice noodle salad, I knew that this was a recipe I had to master for myself. Over the years, I have tweaked and perfected it, adding my own little touches here and there. And now, it has become a staple in my own kitchen, a dish that never fails to impress my family and friends.

But the story of how I learned to make this delicious salad goes back much further than that fateful day at Sarah's house. It all started with my grandmother, a woman who was not only a wonderful cook but also a true culinary adventurer.

My grandmother grew up in a small village in Vietnam, where she learned to cook by watching her own mother and grandmother in the kitchen. From a young age, she was fascinated by the art of cooking, by the way a handful of simple ingredients could be transformed into something truly magical.

As she grew older, my grandmother's passion for cooking only deepened. She would spend hours in the kitchen, experimenting with new ingredients and techniques, always striving to create dishes that were both delicious and unique.

One day, when she was just a young girl, my grandmother stumbled upon a recipe for a rice noodle salad with pineapple dressing. The moment she read through the ingredients and instructions, she knew she had to make it.

She gathered the necessary ingredients - rice noodles, fresh pineapple, crunchy vegetables, and a handful of herbs and spices - and got to work. As she chopped and stirred, she marveled at how the flavors came together, how the sweet pineapple balanced out the tangy lime, how the crisp vegetables contrasted with the soft noodles.

When she finally sat down to taste her creation, she was blown away. The salad was like nothing she had ever experienced before - a burst of flavors and textures that danced on her tongue.

From that day on, the rice noodle salad with pineapple dressing became one of my grandmother's signature dishes. She would make it for special occasions, for family gatherings, for anyone who was lucky enough to taste it.

And as she passed down the recipe to me, she also passed down her love for cooking, her sense of adventure in the kitchen. I will always be grateful to her for that.

So now, whenever I make this salad, I think of my grandmother and the culinary heritage she passed down to me. I think of the little girl in the small village in Vietnam, discovering the joys of cooking for the first time.

And I hope that, with each bite of the rice noodle salad with pineapple dressing, I am honoring her memory and carrying on her legacy.