Cooking Instructions
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Step 1
First, prepare the
Rice Noodles (8 oz)
according to the package. They may need to be either gently boiled or soaked in hot water for just a few minutes. Drain them in a colander and rinse them well under cold water.
Step 2
Transfer the noodles to a large salad bowl and toss them with the
Carrots (3)
,
Red Cabbage (2 cups)
,
Scallions (1 bunch)
,
Bean Sprouts (1 cup)
,
Dry Roasted Peanuts (1 cup)
, and
Fresh Cilantro (1 Tbsp)
.
Step 3
In another bowl whisk the
Low-Sodium Soy Sauce (1/2 cup)
,
Sesame Oil (1/4 cup)
,
Olive Oil (1/4 cup)
,
Worcestershire Sauce (1 dash)
,
Fresh Ginger (1 Tbsp)
,
Garlic (1 clove)
,
Creamy Peanut Butter (1/2 tsp)
and
Chinese Five Spice Powder (1/4 tsp)
together thoroughly.
Step 4
Pour the dressing into the salad and toss it all together really well to coat everything.
Step 5
Serve in bowls! You can either serve immediately or cover it in the refrigerator until you want to eat it. It will keep for a couple of days.
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