Noodle Salad

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noodle salad

Noodle Salad

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As the temperature rises and the days grow longer, there’s nothing quite as satisfying as a refreshing and vibrant Noodle Salad to cool you down and invigorate your senses. Bursting with an array of colorful vegetables, fragrant herbs, and a tangy dressing, this salad is a celebration of summer flavors that will leave you feeling nourished and energized.

Cooking Time: 30min

Serving: 2 serving

INGREDIENTS:

  • 4 ounces (113g) noodles of your choice (soba, rice noodles, or udon)
  • 1 small red cabbage, thinly sliced
  • 1 small white cabbage, thinly sliced
  • 1 large carrot, julienned or grated
  • 4 radishes, thinly sliced
  • 1/2 cup shelled edamame (cooked and cooled)
  • 1/4 cup fresh parsley leaves, chopped
  • 2 tablespoons ponzu sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon lemon juice
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon sesame oil
  • Optional toppings: toasted sesame seeds, chopped green onions

INSTRUCTIONS:

  1. Cook the noodles according to the package instructions until al dente. Drain, rinse under cold water, and set aside.

  2. In a large mixing bowl, combine the sliced red cabbage, white cabbage, julienned carrot, sliced radishes, edamame, and chopped parsley. Toss to mix the vegetables evenly.

  3. In a small bowl, whisk together the ponzu sauce, soy sauce, lemon juice, freshly grated ginger, and sesame oil until well combined.

  4. Add the cooked and cooled noodles to the bowl of mixed vegetables. Pour the dressing over the salad and toss gently to coat all the ingredients with the dressing.

  5. Divide the noodle salad into two serving plates or bowls. You can sprinkle toasted sesame seeds and chopped green onions on top for added flavor and presentation.