Edamame Rice Noodle Salad

This Edamame Rice Noodle Salad is super easy to make and incredibly tasty! My boyfriend and I ate the whole thing in one day – we had it for lunch and dinner, it was that good! It is packed with veggies. The edamame adds lots of plant based protein. And the dressing is light and delicious. Simple to make and even easier to eat. This is great when you want something fresh and filling.

Step One: Make the Rice Noodles

As with most rice noodle recipes, I used vermicelli rice noodles for this salad. They are my favorite! They are thin and quick to cook.

All you have to do is bring a pot of water to a boil and add the rice noodles. Cook until tender, drain & rinse with cold water.

Step Two: Make the Sweet Chili Lime Dressing

This sweet chili lime dressing is super simple and so delish! Here is what you need:

• sweet chili sauce
• avocado oil – or other neutral oil
• sesame oil
• low sodium soy sauce – or tamari
• ground ginger
• garlic
• lime juice

Add the dressing ingredients to a bowl and mix to combine. Taste and adjust the seasonings as needed. Set aside.

Step Three: Assemble & Serve

The rest of this recipe just requires a lot of chopping. So, put on a podcast and zone out while you prep napa cabbage, red cabbage, carrots, green onions, cilantro, serrano, bean sprouts, mint and edamame.

I got my edamame pre-cooked and chilled. But if you need to cook your edamame, be sure to let it chill before adding it to the salad.

To assemble, add the noodles & all of the veggies to a large bowl. Add the dressing and toss to combine.

This can be served chilled or at room temperature. You can also put the salad into individual containers and keep in the fridge for easy on-the-go lunches.

This would also be great with Sweet & Spicy Tofu or Red Curry Tofu!