Photo of Rainbow noodle salad with lime dressing by WW

Rainbow noodle salad with lime dressing

8 - 9
PersonalPoints™ per serving
Total Time
20 min
15 min
5 min
This refreshing noodle salad features gluten-free edamame noodles and a wide range of colourful, 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.


Organic Edamame Spaghetti

120 g


100 g, trimmed

Carrots, raw

50 g, shredded


40 g, shredded

Spring Onions

2 medium, thinly sliced

Jicama (Mexican Turnip), Raw

100 g, cut into matchsticks

Mint, Fresh

3 tablespoons, chopped

Sesame Seeds

2 teaspoons

Sesame Oil

4 teaspoons

Soy Sauce

4 teaspoons


3 medium, zested and juiced

Agave Syrup

1 teaspoons, level

Root Ginger

1 teaspoons, grated


1 clove(s), grated


  1. Bring a large pot of salted water to a boil. Add the edamame spaghetti and cook for 2 minutes. Add the mangetout and cook for 2 minutes more. Drain and rinse under cool water.
  2. Meanwhile, make the dressing, in a large bowl whisk together the sesame oil, soy sauce, lime juice, lime zest, honey, ginger, and garlic.
  3. Add the noodle mixture to the dressing and toss together. Add the shredded carrot, cabbage, jicama, spring onions and mint and toss to combine. Serve garnished with sesame seeds and remaining lime, cut into wedges.