Thai Peanut Noodle Salad

Yield: 8 to 10 servings

Ingredients

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

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

Dressing

1. Combine 8 ounces orange juice and remaining ingredients in a food processor and purée until smooth.
2. Add additional orange juice if desired to adjust consistency.

Salad

1. Combine all ingredients in large bowl and toss to combine.
2. Add peanut dressing and toss gently until salad is coated with dressing.
3. Serve immediately.

Attribution

Recipe and photo used with permission from: Florida Department of Citrus