This recipe marks my first attempt at making a rice noodle salad. It’s easy! Just let the noodles soak in steaming hot water while you slice some veggies and whip together the luscious dressing. Strain the water off the noodles, and toss everything together in a big bowl. Pass extra dressing around for those who appreciate its subtle heat.
Rice Noodle Salad / Curry Raisin Dressing
| Serves 6 |
347 calories per serving
- 8 ounce package rice noodles
- 1 pound grilled or roasted chicken breasts*
- 1 generous cup grated carrots
- Leaves from several sprigs fresh cilantro or parsley, plus additional for dressing
- 2-3 green scallions, sliced
- Optional: 1/2 cup roasted, salted peanuts
*Grilled shrimp is equally delicious in this salad
- 4 1/2 tablespoons canola or extra virgin olive oil
- 1 1/2 tablespoons red wine vinegar
- 1 1/2 tablespoons (2 one inch wedges) fresh orange juice
- 1 tablespoon curry powder
- 5 small cloves garlic, roughly chopped
- 2 scant tablespoons raisins
- 1/3 cup loosely packed cilantro leaves
- 1/4 teaspoon agave syrup or sugar
- 1/2 teaspoon soy sauce
- Several grinds fresh pepper
*Makes 1/2 cup. Refrigerate extra dressing and use on any green salad. Super scrumptious on cauliflower, kale, or butternut squash.
Prepare the salad ingredients: Bring two quarts of water to a full boil (over the stove or in a microwave). Turn off the heat, add the rice noodles, cover, and allow to sit for about 8 minutes. Meanwhile, chop the chicken into bite size pieces and set aside with the other salad ingredients.
Make the dressing: Transfer all of the ingredients to a high powered blender* and mix on a medium-low setting until the ingredients are blended but not liquified. The dressing will be thick and little morsels of raisins will stick to the sides of the blender jar. You might need to use a rubber spatula to get the final remnants out of the blender jar. Taste-test on a piece of chicken. Season with additional curry, garlic, soy sauce, or pepper according to taste. (If you’re like me, the heavenly aroma and flavor will tempt you into numerous taste tests.)
*Note: If you are blender-less, simply chop the raisins and fresh herbs, mince the garlic, and combine well with the other dressing ingredients.
Assemble the salad: Drain the rice noodles through a sieve and transfer to a large serving bowl or platter. Pull apart any large clumps by hand. Toss the noodles with a light coating of the dressing. Add the remaining salad ingredients and toss with additional dressing. Season with salt and pepper according to taste. Serve, and enjoy!