Cold Ginger Noodle Salad with Mint, Edamame & Orange
Ingredients
Ginger Soy Dressing
-
¼
cup
tamari soy sauce
-
¼
cup
rice vinegar
-
¼
cup
avocado oil
-
1
tablespoon
finely grated ginger
-
1
tablespoon
maple syrup
Noodle Salad
-
12
oz
whole grain, long noodles
-
1
cup
shelled frozen edamame, thawed
-
2
medium
carrots, sliced into thin coins
-
1
whole
jalapeno, sliced paper thin
-
1
large
orange, peeled and cut into segments
-
1
cup
thinly sliced green onions
-
1
cup
torn mint leaves
-
1
tablespoon
sesame seeds
-
to taste
sea salt
-
to taste
ground black pepper
Instructions
- Make the ginger soy dressing by combining tamari, rice vinegar, avocado oil, ginger, and maple syrup in a sealable jar. Shake well and set aside.
- Prepare the noodles according to package directions. Drain and transfer to a large bowl. Toss with ¾ of the dressing and let cool to room temperature.
- Once the noodles have cooled, add edamame, carrots, jalapeno, orange, green onions, mint, sesame seeds, and the remaining dressing. Adjust seasoning if necessary.
- Serve the salad with extra sesame seeds on top if desired. Store in a sealed container in the fridge for up to 3 days.
Nutrition Facts (estimated)
Servings
4-6
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
10g
Sodium
600mg
Cholesterol
0mg
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