Potlucks again.

I've written before--in the distant past of this blog, which isn't too hard to find, since the archives are pretty shallow--about my affection for potlucks.  These days, however, I'm finding potlucks more an exercise in frustration, since my affection is now met with the reality of dietary restriction and the lack of labeling.  So, when I am invited to a potluck now, my first task is not to think of what I have in the fridge that can be compiled into something approximating a dish; rather, I have to consider the scope of what I bring in terms of the real possibility that I may not be able to eat anything else.

So, when we were invited to a Labor Day potluck last night, I mulled over the possibilities, thinking both of the veggies that needed to be used and the sustenance I would desire. 

I considered and rejected Corn and Tomato Salad, since I didn't think I'd be satisfied if I didn't end up with anything else.  So, I ended up breaking a cardinal rule by bringing a dish I had never made before, but it was such a success that multiple folks ended up requesting the recipe.  Here it is:

Spicy Rice Noodle Salad (mostly vegan and gluten free)

1 (8 oz.) package of rice noodles, prepared according to directions and then rinsed with cold water
1 red bell pepper, thinly sliced (I used the slicer on my food processor for the veggies)
2 medium carrots, thinly sliced
1 head of Napa cabbage, thinly sliced
(I didn't have a cucumber to spare, which would have been nice.  I also think snow peas and/or bean sprouts would also be nice)

Dressing (measurements are approximate)
In a food processor or blender, combine
1 garlic clove
1/4 c. Tamari (wheat-free soy sauce) or regular soy sauce (if not gluten-free)
1/4 c. honey (or brown sugar, if vegan)
1/3 c. seasoned rice vinegar
2-3 Tb. Siracha or other hot sauce
3/4 c. cilantro (a generous handful is what I pulled off the bunch)

Blend until thoroughly combined, making sure the garlic, especially, is incorporated.

Dress the noodles first, if you have time, adding the veggies later.  If you're headed out the door quickly, combine everything, tossing and chilling before serving.

Corn and Tomato Salad (what I didn't bring but thought of)

1-2 ears of sweet corn (either leftover or cooked for this purpose)

As many ripe tomatoes as you have to get rid of immediately (2-3, at least)

Chopped cilantro

1 chopped green or red bell pepper (or combination)

1 minced jalepeno (if you have it and want some spice)

2-3 Tb. lime juice

Salt to taste (at least 1-2 tsp.)