Rice Noodle Salad

Many people think of pasta salads made with wheat noodles.

Asian rice noodles have a similar texture and can be made into lively salads as well.

The noodles absorb the dressing, so it is best to pour the dressing over the salad just before serving.

1 package Asian rice noodles
1 1/2 cups (300g) chopped tomatoes
1 cup (200g) baby corn, sliced into 1/2-inch pieces
1 cup (200g) grated carrots
1 cup (200g) fresh broccoli, chopped
2 cups (400g) fresh spinach, torn into 1-inch pieces

Dressing:
1/4 cup (60mL) soy sauce
1 Tbsp (15g) sesame seeds
1 Tbsp (15mL) honey
1 Tbsp (15mL) sesame oil
1/4 cup (60mL) unseasoned rice vinegar
1 tsp (3g) grated fresh ginger

Prepare the rice noodles according to the packet instructions. Drain, then rinse with cold water and drain again. Place noodles and all of the vegetables in a large bowl. Combine all dressing ingredients and stir well, or place in a covered container and shake well to mix. Pour dressing over salad just before serving and toss well.Makes about 6 servings.