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Thai Peanut Noodle Salad

RG

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 pound cellophane noodles, softened in Florida orange juice and drained
  • 2 pounds carrots, cut into julienne strips
  • 2 hothouse or English 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 onions, finely chopped
  • 1/2 bunch fresh cilantro, finely chopped

Instructions

  1. Dressing: Combine 8 ounces orange juice and remaining ingredients in food processor and purée until smooth.
  2. Add additional orange juice if desired to adjust consistency.
  3. Salad: Combine all ingredients in large bowl and toss to combine.
  4. Add peanut dressing and toss gently until salad is coated with dressing.
  5. Serve immediately.

Makes 8 to 10 servings

Recipe and photo credit: Florida Department of Citrus




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