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VEGAN NOODLE SALAD

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

Ingredients
  

  • 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

Method
 

  1. 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.
  2. Add edamame to noodles; heat from noddle will defrost edamame.
  3. Chop kale, shred cabbage, pepper, and carrots.
  4. In a blender, combine peanut butter, rice vinegar, lime juice, olive oil, soy sauce, honey, garlic, ginger, salt, and sesame oil, blending until smooth.
  5. 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!