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Cold Rice Noodle Salad With Pineapple Dressing

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“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:
20mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

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.

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