Description
This Asian Noodle Salad is a vibrant, healthy dish packed with fresh vegetables, protein-rich edamame, and hearty rice noodles, all drizzled in a sweet and spicy peanut sauce. Gluten-free, vegan, and oil-free, this salad is a nutrient-dense meal perfect for lunch, dinner, or meal prep. The crunchy veggies and tender noodles, combined with the flavorful dressing, create a delicious and satisfying meal that’s both light and filling.
Ingredients
- Mixed baby salad greens (romaine or arugula work well too)
- 1 cup shelled edamame
- 4 oz black rice noodles (or brown rice noodles)
- 1 carrot, julienned
- 1 cucumber, sliced
- 1/2 red onion, thinly sliced
- 1/2 cup shredded purple cabbage
- Peanut sauce (or sunflower butter sauce for an allergy-friendly option)
- Optional: Sesame seeds for garnish
Instructions
- Cook the Noodles: Prepare the rice noodles according to package directions. Drain and rinse with cold water to cool, then set aside.
- Cook the Edamame: Bring a small pot of water to a boil. Add shelled edamame and cook for about 5 minutes. Drain and rinse with cold water. Set aside.
- Assemble the Salad: In a large bowl, combine the mixed greens (or romaine/arugula), noodles, and edamame.
- Add Vegetables: Layer in the sliced cucumber, red onion, julienned carrot, and shredded purple cabbage.
- Dress the Salad: Drizzle the peanut sauce (or sunflower butter sauce) over the salad and sprinkle with sesame seeds, if using. Toss everything together and serve immediately.
Notes
- Noodles: You can substitute rice noodles with soba noodles or any gluten-free noodle of your choice.
- Sauce: If you have a peanut allergy, use sunflower butter sauce instead of peanut sauce.
- Add-ins: For extra crunch, add snap peas or radishes. For additional protein, tofu, tempeh, or chickpeas are great additions.
- Spicy Version: Add chili flakes or fresh chili to the peanut sauce for extra heat.
