How far in advance can I make rice noodle salad with pineapple thyme dressing [vegan]?

Prepare components ahead, but toss salad with dressing just before serving.

What makes a good vegan salad salad?

Quality vegetables, a flavorful dressing, and protein sources are key.

Why is rice noodle salad with pineapple thyme dressing [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

Is rice noodle salad with pineapple thyme dressing [vegan] gluten-free?

Check that all ingredients are gluten-free certified. This recipe is naturally plant-based and can be made gluten-free.

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Rice Noodle Salad With Pineapple Thyme Dressing
[Vegan]

TF By: Taryn Fitz-Gerald

Author Bio

Refined sugar-free desserts and creative, flavorful whole foods plant-based dinners. Taryn is a health and wellness... Read More

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Rice Noodle Salad With Pineapple Thyme Dressing [Vegan]

Dairy Free

Can you believe that in just ten minutes or less, you can make this beautiful and vibrant salad? Rice noodles and zucchini ribbons set the base for a topping of bell peppers, strawberries, onions, and thyme. The tangy pineapple thyme dressing ties the whole dish together.

Ingredients You Need for Rice Noodle Salad With Pineapple Thyme Dressing [Vegan]

For the Salad:

1/4 of 1 8.8-ounce packet of rice noodles
1/2 of 1 red bell pepper, cleaned and sliced by width
1/2 of 1 yellow bell pepper, cleaned and sliced by width
1 zucchini, peeled lengthways into ribbons
5 strawberries, sliced
1 spring onion, diced
1/2 of 1 lime
Chives
1 sprig of fresh thyme
A pinch of salt

For the Dressing:

5-6 pineapple chunks
1 teaspoon tahini
1/2 teaspoon apple cider vinegar
4 stalks fresh thyme, stalk removed
Water, to reach consistency

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How to Prepare Rice Noodle Salad With Pineapple Thyme Dressing [Vegan]

Bring a pot of water to a boil. Once boiling, add a pinch of salt and the rice noodles.
Cook for approximately 3 minutes or however is indicated on the packet. Remove from heat, drain, and rinse with cold water. Set aside.
Clean, chop, dice, peel, and slice all the vegetables.
In a blender, add the dressing ingredients and blend, adding water to reach desired consistency.
Rinse the noodles once more before serving, to separate them and prevent from clumping together. Set onto a serving plate.
Add the vegetables and squeeze the fresh lime all over.
Pour the dressing over everything and finish with a sprig or two of fresh thyme.