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 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.
Ingredients
Organic Edamame Spaghetti
120 g
Mange-tout
100 g, trimmed
Carrots, raw
50 g, shredded
Cabbage
40 g, shredded
Spring Onions
2 medium, thinly sliced
Jicama (Mexican turnip), raw
100 g, cut into matchsticks
Mint, Fresh
3 tablespoon(s), chopped
Sesame Seeds
2 teaspoon(s)
Sesame Oil
4 teaspoon(s)
Soy Sauce
4 teaspoon(s)
Lime
3 medium, zested and juiced
Agave Syrup
1 teaspoon(s), level
Root Ginger
1 teaspoon(s), grated
Garlic
1 clove(s), grated
Instructions
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.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.