Rainbow noodle salad with lime dressing
7
Points®
Total Time
20 min
Prep
15 min
Cook
5 min
Serves
2
Difficulty
Easy
This refreshing salad features gluten-free edamame noodles and a variety of colorful, crunchy veggies. To cut down on prep time, pick up a bag of mixed shredded carrots and cabbage in the produce section of your supermarket. Not familiar with jicama? It’s a crunchy, mild-mannered non-starchy veggie that’s delicious raw or cooked. Use it as a dipper for guacamole, or shred it for slaw. To prep it, simply trim the ends off with a sharp chef’s knife, then cut away the tough, fibrous peel.
Ingredients
Uncooked edamame pasta
4 oz, spaghetti
Snow peas
1 cup(s), whole, trimmed
Toasted sesame oil
4 tsp
Low sodium soy sauce
5 tsp
Lime zest
¾ tsp
Fresh lime juice
5 tsp
Honey
1 tsp
Minced ginger
1 tsp
Garlic clove
1 clove(s), finely chopped (about 1 tsp)
Carrots
½ cup(s), shredded
Cabbage (all varieties)
½ cup(s), chopped, shredded
Jicama
½ cup(s), cut into 1¼-inch matchsticks
Scallions
2 medium, thinly sliced
Fresh mint leaves
3 Tbsp, chopped
Unsalted toasted sesame seeds
2 tsp, or black sesame seeds (optional), for garnish
