Rainbow Noodle Salad with Lime Dressing
8
Points®
Total time: 20 min • Prep: 15 min • Cook: 5 min • Serves: 2 • Difficulty: Easy
This refreshing noodle salad features gluten-free edamame noodles and a wide range of colorful, crunchy veggies. Delicious for dinner or lunch, it can be served at room temperature or cold. To cut down on prep time, pick up a mix of shredded carrot and cabbage in the prepared produce section of your supermarket.
Ingredients
Edamame spaghetti
4 oz
Snow peas
1 cup(s), trimmed
Toasted sesame oil
4 tsp(s)
Low sodium soy sauce
5 tsp(s)
Lime zest
¾ tsp(s)
Fresh lime juice
5 tsp(s), (from 2 limes)
Honey
1 tsp(s)
Ginger root
1 tsp(s), finely chopped and peeled
Garlic
1 tsp(s), finely chopped
Carrots
½ cup(s), shredded
Uncooked cabbage (all varieties)
½ cup(s), chopped, shredded
Uncooked jicama
½ cup(s), sliced, cut into 1 1/4 inch matchsticks
Uncooked scallions
2 medium, thinly sliced
Fresh mint leaves
3 tbsp(s), chopped
Sesame seeds
2 tsp(s), toasted, optional for garnish
Instructions
1
Bring a large pot of salted water to a boil. Add edamame spaghetti and cook for 2 minutes. Add snow peas and cook for 2 minutes more. In a colander, drain, rinse under cool water, and drain well.
2
From 1 to 2 limes, grate ¾ tsp zest and squeeze 4 tsp lime juice. In a large serving bowl, whisk together sesame oil, soy sauce, lime juice, lime zest, honey, ginger, and garlic. Add noodle mixture and toss with dressing. Add shredded carrot, cabbage, jicama, scallions, and mint and toss to combine. Serve garnished with sesame seeds and remaining lime, cut into wedges, if desired.
3
Per serving: 2 cups
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