Serves 4 (Doubles well)
Active time: 30 minutes || Total time: 30 minutes
If this were an item on a fancy restaurant menu it would be all: Chilled Rice Noodles In Grapefruit-Sriracha Vinaigrette. Then there would be a clean typeface listing all of the components with a classy flourish — “ruby grapefruit, sesame smoked tofu, black sesame, mint.” And then you’d be like “I’ll take three, please!”
This is a really pleasing spin on a Vietnamese noodle salad. It’s bright, fresh, zesty and studded with savory smoky flavors, too. What I love about cold noodle salads like this, is how the contrasting flavors create something otherworldly. And it’s easy on the eyes, as well. Pretty jewels of ruby red grapefruit, set off with the black sesame seeds. Wasn’t pink and black your favorite color combo in the 80s? Yes, mine, too!
The dressing on its own would be nice to keep bottled up in the fridge this spring. Is there any sweeter music to the ears than Grapefruit-Sriracha Vinaigrette?
And just one last thing. Don’t you get annoyed when your camera phone pics look better than the pics from your real camera? Such is the case here. (PS I’m on Instagram: IsaChandra.)