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.

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Prep time    30 minutes  

Cook time   12 minutes    

Yield               4-6 servings

 

🌱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.