Photo of Rainbow Noodle Salad with Lime Dressing by WW

Rainbow Noodle Salad with Lime Dressing

5 - 7
PersonalPoints™ per serving
Total Time
20 min
15 min
5 min
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.


Edamame pasta

4 oz, spaghetti

Snow peas

1 cup(s), trimmed

Toasted sesame oil

4 tsp

Low sodium soy sauce

5 tsp

Lime zest

¾ tsp

Fresh lime juice

5 tsp


1 tsp

Minced ginger

1 tsp

Garlic clove

1 clove(s), finely chopped (about 1 tsp)

Uncooked carrot(s)

½ cup(s), shredded

Uncooked cabbage (all varieties)

½ cup(s), chopped, shredded

Uncooked jicama

½ cup(s), cut into 1¼-inch matchsticks

Uncooked scallion(s)

2 medium, thinly sliced

Fresh mint leaves

3 Tbsp, chopped

Unsalted toasted sesame seeds

2 tsp, or black sesame seeds (optional), for garnish


  1. Bring a large pot of salted water to a boil. Add the noodles and cook for 2 minutes. Add the peas and cook for 2 minutes more. Drain the noodles and peas and rinse under cool water, then drain well.
  2. In a large serving bowl, whisk the oil, soy sauce, lime zest and juice, honey, ginger, and garlic. Add the noodles and peas and toss to coat. Add the carrot, cabbage, jicama, scallions, and mint and toss to combine. Divide the noodle salad between 2 bowls. Garnish with the sesame seeds (if using). Serve immediately, or refrigerate and serve cold.
  3. Serving size: 2 cups