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Cellophane Noodle Salad With Peanut Dressing

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salad dairy free vegan vegetarian memorial day lunch korean


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1/4 cup water

1/4 cup low-sodium soy sauce

2 tablespoons brown sugar

2 tablespoons rice vinegar

1 tablespoon grated peeled fresh ginger

1 tablespoon canola oil

1/4 teaspoon crushed red pepper

1/4 teaspoon five-spice powder

2 garlic cloves, minced

1 1/2 cups matchstick-cut carrots (about 4 ounces)

4 ounces uncooked bean threads (cellophane noodles)

1 cup shredded bok choy

3/4 cup thinly sliced green onions

1/2 cup snow peas, trimmed and cut into 1/2-inch pieces (about 2 ounces)

1/2 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

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