Asian Noodle Salad

🌱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
• 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)

👩‍🍳Directions

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.

✏️ Tips & 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.