Meatless Monday - Rice Noodle Salad

So often we think of Asian food being something that is stir fried in a wok or maybe some spicy curry.  The foods that have deep, rich, complex flavors that warm the heart and the belly.  Asian salads are not the first thing that come to mind for me.  This nice, light salad may change that thought.  It's full of flavor but it's a light and delicious flavor.  Plus it's quick and easy to make.  You may wish to experiment with different vegetables or proteins.  I made this with shrimp but tofu would work well too.

Rice Noodle Salad

Ingredients:

For The Dressing 

Juice from 1 large lime
2 to 3 tablespoons fish sauce or soy sauce
2 ½ tablespoons light brown sugar
½ cup water
1 small red chile, minced
1 clove garlic, peeled and minced

For The salad 

 8 ounces thin rice noodles
1 large carrot or zucchini, peeled and cut into matchsticks
Half a cucumber, thinly sliced
8 to 12 ounces cooked shrimp or tofu (optional)
A handful of fresh mint, cilantro, or Thai basil, or a combination, coarsely chopped
1/3 cup roasted cashews, coarsely chopped

Directions:

Whisk together all the ingredients for the dressing in a small lipped bowl. Set aside.

To make the salad, bring a large pot of water to a boil. Add the rice noodles and cook until just tender, 3 to 4 minutes or per package directions. Drain in a colander and immediately rinse the noodles very well with cold water. Shake the colander to remove excess water, then spread the noodles out on a clean towel to cool.
Divide the noodles into bowls. Top each with carrots, cucumbers, tofu and nuts. Strew the herbs over the tops of the salads. Drizzle the dressing onto the salad.  Enjoy.

Makes about 4 servings.

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