DIRECTIONS

Dressing – Combine the tamarind and warm water in a small bowl. Let sit for a moment to soften, then use fingers to squeeze and break up the tamarind and dissolve the pulp from the seeds and strings. Drain the liquid into a small saucepan and discard the rest. To the tamarind liquid, add the vinegar, sugar, coriander, garlic, salt and pepper. Bring mixture to a boil. Simmer for 2-3 minutes, until reduced slightly. Remove from heat and set aside to cool. When cool, gradually whisk in the oil to make vinaigrette. Refrigerate dressing in a sealed container until ready to use.

Salad – Pour boiling water over the rice stick noodles and let soak for three minutes. Drain and rinse with cool water. Place in a large bowl and cut into bite-sized pieces with kitchen shears. Add the pork, cabbage, cucumber, grapes, mint and green onions. Gently toss to combine. Pour on the Tamarind Dressing and mix well. Season with additional salt and pepper if needed. Serve cool with chili sauce and lime wedges alongside.

Ingredients

Tamarind Dressing:

1 walnut-sized lump of tamarind*
1/3 cup warm water
1/4 cup unseasoned rice vinegar
1 tablespoon brown sugar
1 teaspoon ground coriander
1 teaspoon minced fresh garlic
1/4 teaspoon salt
to taste freshly ground black pepper
1/4 cup light vegetable oil

Salad:

2 ounces thin “rice stick” noodles
8 ounces cold, lean roasted pork cut into julienned strips
2 cups lightly packed, shredded Napa cabbage
1 cup julienned seedless cucumber
3/4 cup halved green California seedless grapes
3 tablespoons chopped fresh mint
2 green onions, thinly sliced
to taste salt and pepper

DIRECTIONS

Dressing – Combine the tamarind and warm water in a small bowl. Let sit for a moment to soften, then use fingers to squeeze and break up the tamarind and dissolve the pulp from the seeds and strings. Drain the liquid into a small saucepan and discard the rest. To the tamarind liquid, add the vinegar, sugar, coriander, garlic, salt and pepper. Bring mixture to a boil. Simmer for 2-3 minutes, until reduced slightly. Remove from heat and set aside to cool. When cool, gradually whisk in the oil to make vinaigrette. Refrigerate dressing in a sealed container until ready to use.

Salad – Pour boiling water over the rice stick noodles and let soak for three minutes. Drain and rinse with cool water. Place in a large bowl and cut into bite-sized pieces with kitchen shears. Add the pork, cabbage, cucumber, grapes, mint and green onions. Gently toss to combine. Pour on the Tamarind Dressing and mix well. Season with additional salt and pepper if needed. Serve cool with chili sauce and lime wedges alongside.

Notes

This is a Gluten-free recipe
This is a Dairy-free reicpe

Servings

4 servings

Nutritional Information

Calories 321; Protein 18 g; Carbohydrate 25 g; Fat 16 g (47% Calories from Fat); Saturated Fat 3 g (8% Calories from Saturated Fat); Cholesterol 45 mg; Sodium 353 mg; Fiber 2 g.