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Asian Noodle Salad

Asian Noodle Salad
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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

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

 

Noodles and Vegetables

  • 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
  • ¼ cup chopped fresh cilantro
  • 1 cup frozen shelled edamame, thawed
  • 1/4 cup chopped peanuts (for garnish)

 

Instructions

  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.

Find it online: https://plantpurecommunities.org/salads/asian-noodle-salad/