• Kim Campbell

Asian Noodle Salad

This salad is a meal by itself, balanced with a variety of colorful veggies, edamame, and whole grain pasta. The sweet and slightly spicy peanut dressing pairs perfectly with a mix of Asian style veggies.

Yields: 4-6 servings

Prep Time: 30 minutes

Cook Time: 12 minutes



3 tablespoons lime juice

2 tablespoons low sodium tamari or soy sauce

2 tablespoons water

1 tablespoon rice vinegar

1 tablespoon pure maple syrup

1-2 teaspoon sriracha

1/4 cup all-natural peanut butter (100% peanuts)

2 garlic cloves, peeled

1 teaspoon grated fresh ginger

Noodles and Vegetables

8 oz package whole grain noodles

2 cups thinly sliced red cabbage

2 cup shredded carrots

1 cup finely chopped kale

1 red bell pepper, seeded and thinly sliced

2 celery stalks, thinly sliced

4 green onions, thinly sliced

¼ cup chopped fresh cilantro

1 cup frozen edamame, thawed

1/4 cup chopped peanuts (for garnish)


  1. Combine all the dressing ingredients in a blender and blend until creamy. Set aside. (It may thicken a bit as it sits.)

  2. Cook the noodles according to the packaged instructions and rinse in a colander with cold water.

  3. Combine all the vegetables in a large bowl and toss to combine. Add the noodles and dressing and toss thoroughly. Garnish with the chopped peanuts and serve.

Hints: We love to use seasonal veggies so you can try any combination you enjoy. You can easily add baked tofu or tempeh in place of edamame or any favorite legume.

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