Thai Noodle Salad with Pomegranate

This is always a popular vegetarian dish for a crowd. It's festive, flavorful, uniquely international and fresh - flavored with lime and pomegranate.

Dressing:

1/4 cup Thai sweet chili sauce

2 Tbsp rice vinegar seasoned

1 Tbsp fish sauce

2 tsp sesame oil

1 Tbsp soy sauce

1 clove garlic, minced

1/2-inch ginger, grated or minced

6 oz medium Thai rice noodles

1 orange pepper, sliced

2 Persian cucumbers, sliced in half moons

1 cup carrot matchsticks (or grated)

palmful fresh parsley, minced

1-1/2 cup cauliflower, blanched, cooled and cut into bite-sized pieces

4 oz baked spiced tofu, sliced (I used Trader Joe’s Teriyaki)

1/2 pomegranate, seeded

1 lime, cut into wedges

palmful fresh cilantro, minced

Black toasted sesame seeds for garnish (optional)

Whisk together the dressing ingredients in a small bowl and set aside. Hydrate the rice noodles according to package directions. Some brands just hydrate in warm water, others suggest a quick blanch in boiling water. Either way, they should be drained well before they get soggy, and I even drench with ice water to stop any cooking and keep a firm texture.

Toss together the carrots, pepper and cucumber.

Mix in the noodles and half the cauliflower and dress mixture with about two thirds of the dressing. Let the mixture sit in the refrigerator for 20-3 minutes to meld the flavors. Fluff the mixture with tongs and adjust the dressing if necessary.

Gently fold in the tofu.

Garnish salad with remaining cauliflower, cilantro, pomegranate and lime wedges. Sprinkle with sesame seeds.

Serves 6-8.

Comments

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