Cellophane Noodle Salad with Peanut Dressing

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.

Yield: 6 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 163
  • Calories from fat: 29%
  • Fat: 5.2g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 1.7g
  • Protein: 2.7g
  • Carbohydrate: 26g
  • Fiber: 2.3g
  • Cholesterol: 0.0mg
  • Iron: 1mg
  • Sodium: 415mg
  • Calcium: 48mg


  • Dressing:
  • 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
  • Salad:
  • 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


  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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