Food for a hot day

It was way, way too hot to cook anything yesterday. I did not want to use the stove or the oven for any length of time. Thankfully there is finally a breeze today after a few days of stagnant air which is so welcome and I've opened the windows for the first time in days.

Some kind of salad was in order last night but I wanted something substantial. I found this great recipe at Vegetarian Times. Its rather spicy and involves a lot of chopping but because its a cold salad, somehow the heat from the curry paste doesn't matter.
The only heat in involves is boiling a pan or kettle of water, and its really tasty.

Salad
* 7 oz. thin rice noodles
* 2 tsp. vegetable oil
* 1 cup finely diced red bell pepper (1 small)
* 1 cup grated carrots (about 2)
* 1⁄2 cup chopped scallions (white and light green parts), about 8
* 1⁄2 cup chopped cilantro
* 1⁄2 cup chopped fresh mint leaves
* 1 medium head Boston lettuce, leaves separated
* 1 lime, sliced in half moons, for garnish

Dressing

* 1 cup pineapple juice
* 1⁄2 cup low-sodium soy sauce
* 1⁄3 cup coarsely chopped fresh ginger
* 1⁄4 cup rice vinegar
* 2 Tbs. vegetable oil
* 3 to 4 tsp. vegetarian Thai green curry paste
* 2 tsp. brown sugar
* 6 medium cloves garlic, minced (I've only been using 3 and I think its enough)

1. Bring large pot of water to a boil.
2. Make dressing: In blender or food processor, combine all dressing ingredients; process until well blended. Set aside. (Dressing can be made up to 4 days ahead and refrigerated.)
3. Put noodles into large bowl. Pour boiling water over noodles and stir to immerse and separate strands. Let soak 5 minutes. Drain and rinse under cold water. Drain again, shaking colander. Return noodles to bowl, drizzle with oil and toss to coat.
4. Add bell pepper, carrots, scallions, 1⁄4 cup cilantro and 1⁄4 cup mint to noodles in bowl. Add half of the reserved dressing and toss to coat. Line platter or shallow serving bowl with lettuce leaves; top with noodle salad. Sprinkle with remaining cilantro and mint and garnish with lime. Serve, passing remaining dressing separately.