Thai Peanut Noodle Salad
- Duration
- Prep Time
- 8 to 10 ServingsServings
Ingredients
- For the dressing:
- 8 to 12 ounces Florida orange juice
- 2 tablespoons grated fresh ginger
- 8 cloves garlic
- 1 teaspoon sriracha sauce
- 1 cup smooth peanut butter
- 4 ounces soy sauce
- 3 ounces rice vinegar or Chinese black vinegar
- 3 ounces sesame oil, toasted
- For the salad:
- 1 lb. cellophane noodles, softened in florida orange juice and drained
- 2 pounds carrots, cut into julienne strips
- 2 hothouse cucumbers, cut into julienne strips
- 1 pound fresh bean sprouts
- 2 to 4 red bell peppers, cut into julienne strips
- 3 pounds chicken strips, cooked
- 1 bunch green onion, finely chopped
- 1/2 bunch fresh cilantro, finely chopped
Preparation
Preparation
1 Combine 8 ounces orange juice and remaining ingredients in food processor and purée until smooth. Add additional orange juice if desired to adjust consistency.
3 For the salad:
4 Combine all ingredients in large bowl and toss to combine. Add peanut dressing and toss gently until salad is coated with dressing. Serve immediately.
Source: The Florida Department of Citrus
