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, or daikon radish
Scallions
2 medium, thinly sliced
Fresh mint leaves
3 Tbsp, chopped
Unsalted toasted sesame seeds
2 tsp, or black sesame seeds (optional), for garnish
Instructions
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
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