Cold Rice Noodle Salad With Pineapple Dressing Recipes

RICE NOODLE SALAD

Steps:

• Cook noodles according to package directions. Meanwhile, in a large salad bowl, combine the spinach, carrot, pineapple, cilantro and onion. , In a blender, combine the dressing ingredients; cover and process until blended. Drain noodles and rinse in cold water; drain well. Add to spinach mixture. Drizzle with dressing and toss to coat.

ASIAN RICE NOODLE SALAD

Steps:

• Cook the noodles according to the package directions. Drain and set aside in a large bowl to cool (a few minutes in the freezer can help!). Cut the noodles up a bit with kitchen shears or a knife to make them easier to toss.
• In a small bowl, whisk together the soy sauce, vinegar, lime juice, honey, sesame oil, ginger, and garlic.
• Add the sauce, cilantro, peanuts, and slaw mix to the bowl with the noodles and toss until well combined. If desired, sprinkle in red pepper flakes to taste. Serve at room temperature or refrigerate for later.

COLD RICE SALAD

Steps:

• For the rice: Place the rice, 3 cups water, and a pinch of salt in a pot, cover and bring to a boil. Reduce the heat and cook on low until tender, about 20 minutes. Turn the rice out onto a sheet tray and let it cool completely. Next, combine the rice, peas, red bell pepper and red onion. Toss gently.
• For the dressing: In a small bowl, add the rice wine vinegar, a small pinch salt and a few turns of freshly ground pepper. Mix together and slowly drizzle in the vegetable oil and then the sesame oil.
• Pour the dressing over the rice and mix until the rice is thinly coated. Taste, and re-season if necessary.

COLD RICE NOODLE SALAD WITH PINEAPPLE DRESSING

Steps:

• 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.

RICE NOODLE SALAD

Steps:

• Mix together the dressing ingredients. Taste and adjust seasonings. Place the rice or cellophane noodles in a bowl and cover with warm water. Soak for 20 minutes, and drain.
• Bring a large pot of water to a boil and add the noodles. Cook about 1 minute, or until tender. Drain well and coarsely chop using scissors. Toss with all but 2 tablespoons of the dressing.
• If using Napa cabbage, cut the halved cabbage in half again, cut out the core, then slice crosswise into thin strips. If using romaine, cut in half, then slice crosswise into thin strips. Toss with the noodles, along with the scallions, cilantro, and carrot.
• Line a platter or bowl with lettuce leaves and pile on the salad. Spoon on the remaining dressing, and serve.