Edamame Rice Noodle Salad
This Edamame Rice Noodle Salad is veggie (and protein) packed. Made with rice noodles and served with a sweet chili lime dressing!
Equipment
- sauce pan
Ingredients
FOR THE DRESSING
- 1/4 cup sweet chili sauce
- 3 tablespoons avocado oil or other neutral oil
- 1 tablespoon sesame oil
- 1 tablespoon low sodium soy sauce or tamari
- 1/2 teaspoon ground ginger
- 1 clove garlic minced
- lime juice to taste - start with 1/2 a lime
FOR THE SALAD
- 7 ounces vermicelli rice noodles dry
- 2 cups napa cabbage shredded
- 1 cup red cabbage shredded
- 1 cup bean sprouts
- 1 large carrot shredded
- 3 green onions diced
- 1/2 bunch cilantro chopped
- fresh mint to taste
- 1 serrano pepper sliced in rounds, optional
- 1 1/2 cups cooked edamame chilled
Instructions
- Bring a pot of water to a boil and add the rice noodles. Cook until tender, drain & rinse with cold water.
- Add the dressing ingredients to a bowl and mix to combine. Taste and adjust the seasonings as needed. Set aside.
- To assemble, add the noodles & all of the veggies to a large bowl. Add the dressing and toss to combine. Serve at room temperature or chilled.
Video
Notes
- I bought my edamame pre-cooked (and chilled) from Trader Joe's.
- If you are making this for meal prep, you can leave the dressing on the side and add to each bowl as you eat.
Nutrition
Calories: 441kcal | Carbohydrates: 64g | Protein: 9g | Fat: 16g