by | Mar 2, 2018 | Recipes, Soups and Salads


This recipe makes the perfect winter meal. This healthy noodle salad is simple to make and delicious!
Prep Time 30 mins
Cook Time 15 mins
Course Main Dish
Cuisine vegan, Vegetarian


  • 1 Cup Kale (Chopped)
  • 1 Package of Noodles (Preferably Udon Noddles)
  • 3 Cups Shredded Red Cabbage
  • 1/2 Cup Shredded Napa Cabbage
  • 2 Cups Shredded Carrots
  • 1 red pepper
  • 1/2 Cup Pumpkin or Sunflower Seeds
  • 1/2 Cup Dried Cranberries (Fruit Sweetened no HFS)
  • 1/2 Cup Non-GMO Edamame
  • 3 Tablespoons Peanut Butter
  • 3 Tablespoons Rice Vinegar
  • 1 Tablespoon Lime Juice
  • 3 Tablespoons Olive Oil
  • 1 Tablespoon Soy Sauce
  • 4 Tablespoons Honey
  • 1 Clove Minced Garlic
  • 1/2 inch piece of ginger
  • 1 Teaspoon Sea Salt
  • 1/2 Teaspoon Sesame Oil


  • In a large pot, bring 6-8 cups of water to a boil. Add noodles and cook following instructions on the box. Drain noodles and set aside.
  • Add edamame to noodles; heat from noddle will defrost edamame.
  • Chop kale, shred cabbage, pepper, and carrots.
  • In a blender, combine peanut butter, rice vinegar, lime juice, olive oil, soy sauce, honey, garlic, ginger, salt, and sesame oil, blending until smooth.
  • In a large bowl, combine the noodles and edamame, vegetables, pumpkin or sunflower seeds, cranberries, and dressing. Lightly mix together until dressing is evenly distributed. Serve immediately, enjoy mindfully!


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