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 well with the mix of Asian-style veggies. If you're looking for an easy salad that's entrée-worthy and requires no cooking other than boiling noodles, add this recipe to your menu!
Prep time: 10 minutes
Cook time: 10 minutes
- 1 Peanut Starter Pack
- ¾ cup water
- 8 ounces whole-grain soba noodles
- One 16-ounce package tri-color coleslaw including shredded carrots and red cabbage
- 1 cup finely chopped kale
- 2 celery stalks, thinly sliced
- 4 green onions, thinly sliced
- 1 cup frozen edamame or peas, thawed
- 2-3 tablespoons peanuts, for garnishing
- Place the contents of the Peanut Starter Pack and ¾ cup of water into a high-speed blender and blend until smooth and creamy. Transfer the sauce to a saucepan over medium-high heat and whisk continuously until bubbly and thickened, about 3-5 minutes. Set aside.
- Cook the soba noodles according to the package 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 peanut sauce and toss thoroughly.
- Garnish with peanuts and serve.
- You can also add any other fresh vegetable you enjoy to this salad. Try sweet bell peppers, shredded carrots, cucumbers, tomatoes, or radishes.