Cellophane Noodle Salad with Peanut Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Canola oil and peanuts provide vitamin E and niacin in this make-ahead side salad. For a main dish with even more niacin, add shredded rotisserie chicken. Serve with hot sauce, such as Sriracha, for extra kick. Ingredients:
1/4 cup water |
1/4 cup low-sodium soy sauce |
2 tablespoons brown sugar |
2 tablespoons rice vinegar |
1 tablespoon grated peeled fresh ginger |
1 tablespoon canola oil |
1/4 teaspoon crushed red pepper |
1/4 teaspoon five-spice powder |
2 garlic cloves, minced |
1 1/2 cups matchstick-cut carrots (about 4 ounces) |
4 ounces uncooked bean threads (cellophane noodles) |
1 cup shredded bok choy |
3/4 cup thinly sliced green onions |
1/2 cup snow peas, trimmed and cut into 1/2-inch pieces (about 2 ounces) |
1/2 cup julienne-cut red bell pepper |
3 tablespoons chopped fresh cilantro |
2 tablespoons chopped fresh mint |
3 tablespoons chopped dry-roasted peanuts, divided |
6 boston lettuce leaves |
Directions:
1. To prepare dressing, combine the first 9 ingredients, stirring with a whisk, and set aside.
2. To prepare salad, cook carrots and noodles in boiling water 1 minute; drain. Place noodle mixture in a large bowl. Add bok choy and next 5 ingredients (through mint); toss gently to combine. Pour dressing over noodle mixture; sprinkle with 2 tablespoons peanuts. Toss gently to combine. Place 1 lettuce leaf on each of 6 plates. Top each leaf with 1 cup salad; sprinkle each serving with 1/2 teaspoon peanuts.
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