Name: Cellophane Noodle Salad with Peanut Dressing
Yield: 6 servings
Ingredients: Dressing:; ¼ cup water; ¼ cup low-sodium soy sauce; 2 tablespoons brown sugar; 2 tablespoons rice vinegar; 1 tablespoon grated peeled fresh ginger; 1 tablespoon canola oil; ¼ teaspoon crushed red pepper; ¼ teaspoon five-spice powder; 2 garlic cloves, minced; Salad:; 1 ½ cups matchstick-cut carrots (about 4 ounces); 4 ounces uncooked bean threads (cellophane noodles); 1 cup shredded bok choy; ¾ cup thinly sliced green onions; ½ cup snow peas, trimmed and cut into 1/2-inch pieces (about 2 ounces); ½ 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

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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Cellophane Noodle Salad with Peanut Dressing

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