» Roasted Pork and Grape Salad with Tamarind Dressing

Ingredients

• 2 ounces thin “rice stick” noodles
• 8 ounces cold, lean roasted pork cut into julienned strips
• 2 cups lightly packed, shredded Napa cabbage
• 1 cup julienned seedless cucumber
• 3/4 cup halved green California seedless grapes
• 3 tablespoons chopped fresh mint
• 2 green onions, thinly sliced
• 1 walnut-sized lump of tamarind*
• 1/3 cup warm water
• 1/4 cup unseasoned rice vinegar
• 1 tablespoon brown sugar
• 1 teaspoon ground coriander
• 1 teaspoon minced fresh garlic
• 1/4 teaspoon salt
• to taste freshly ground black pepper
• 1/4 cup light vegetable oil