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)
Combine all the dressing ingredients in a blender and blend until creamy. Set aside. (It may thicken a bit as it sits.)
Cook the noodles according to the packaged instructions and rinse in a colander with cold water.
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.