Description
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 well with the mix of Asian-style veggies. If you’re looking for an easy salad that’s entree-worthy and requires no cooking other than boiling noodles, add this recipe to your menu!
Ingredients
Units
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Dressing
- 3 tablespoons lime juice
- 2 tablespoons low-sodium tamari or soy sauce
- 2 tablespoons water
- 1 tablespoon rice vinegar
- 1 tablespoon pure maple syrup (or 1-2 pitted dates)
- 1-2 teaspoon sriracha
- 1/4 cup all-natural peanut butter (100% peanuts)
- 2 garlic cloves, peeled
- 1 teaspoon grated fresh ginger
- 8 oz package whole grain thin spaghetti or soba 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
- 1/4 cup chopped fresh cilantro
- 1 cup frozen shelled edamame, thawed
- 1/4 cup chopped peanuts (for garnish)
Instructions
- 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.
- Prep Time: 20
- Category: Salads
