Cabbage and Carrot Salad with Peanut Sauce

By CandyH

Ingredients

• 1 3 3/4 ounce package bean threads (cellophane noodles)
• 1/4 cup reduced-sodium chicken broth
• 3 tablespoons creamy peanut butter
• 2 tablespoons reduced-sodium soy sauce
• 2 tablespoons honey
• 1 teaspoon lime juice
• 1/2 teaspoon toasted sesame oil
• 1 clove garlic, minced
• 3 cups shredded cabbage
• 1 cup coarsely shredded carrots (2 medium)
• 1/2 cup snipped fresh cilantro
• 1/4 cup chopped honey-roasted peanuts
• Lime wedges

Details

Adapted from bhg.com

Preparation

Step 1

1. In a large bowl soak bean threads in enough hot water to cover for 10 minutes. Drain well. Using kitchen shears, snip bean threads into smaller strands.
2. Meanwhile, in a large bowl combine broth, peanut butter, soy sauce, honey, lime juice, sesame oil, and garlic. Add cabbage and carrots. Toss to combine.

3. Divide noodles among four serving plates. Top with cabbage mixture. Sprinkle with cilantro and peanuts. Serve with lime wedges.


From the Test Kitchen
Tip: •To bump up the protein in this dish, top the salad with leftover grilled chicken or tofu.