Rainbow Spiral Noodle Salad with Tangy Dressing

1.Prepare the noodles: Cook rice noodles according to package directions. Drain and rinse immediately with cold water to stop the cooking process and prevent sticking. Divide the cooked noodles into separate bowls, one for each color of food coloring you plan to use.

2.Color the noodles: Add a few drops of food coloring to each bowl of noodles. Gently toss each batch with chopsticks or forks until evenly coated. If using gel coloring, you may need to add a tiny splash of water to help distribute it. Let the colored noodles sit for about 5-10 minutes to absorb the color, then rinse each color separately under cold water and drain well.

3.Make the dressing: In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey or maple syrup, minced garlic, grated ginger, and red pepper flakes (if using).

4.Assemble the salad: In a large serving bowl, combine the colored noodles, shredded carrots, sliced red cabbage, sliced yellow bell pepper, and sliced cucumber. Add the chopped cilantro and mint.

5.Dress and toss: Pour the prepared dressing over the salad. Gently toss everything together until the noodles and vegetables are well coated with the dressing. Be careful not to overmix, which can cause the colors to bleed too much.

6.Serve: Garnish with chopped peanuts or cashews, if desired. Serve immediately with lime wedges on the side.