Cold Rice Noodle Salad With Pineapple Dressing - cooking recipe

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)

Preparation

Bring a large pot of water to a boil.
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).
Place your rice noodles into a large bowl and pour your boiling water over them.
Stir to separate and immerse noodles and let soak for 5 minutes.
Drain, rinse under cold water, and drain again.
Return noodles to bowl and coat with the 2 tsp of vegetable oil.
Add peppers, carrots, scallions, 1/4 cup cilantro, and 1/4 cup mint to noodles.
Add 1/2 of the pineapple dressing, tossing to coat.
Sprinkle with remaining cilantro and mint.
Garnish with lime.
Serve remaining dressing separately.