1 cup frozen edamame, cooked according to package directions
1/3 cup chopped green onion
6 radishes, sliced thin
2 celery sticks, chopped on the bias
1 cup chopped snap peas
1/3 cup fresh chopped dill
1/3 cup fresh chopped mint
227g Lotus Foods Pad Thai Rice Noodles, cooked *B-corp
1/2 cup roasted tamari almonds, chopped
For garnish
1/2 cup radish or pea shoots
Lime wedges
Servings4
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Make the dressing: Whisk together the dressing ingredients and set aside.
Cook the noodles according to package instructions and then drain them. Right after you drain the noodles, run cold water over them for a minute or so to cool down. Then, place in a large bowl with 3 tbsp of the dressing and gently toss.
Set aside ¼ cup chopped almonds for topping.
Prep the rest of the salad ingredients and add all of them to the bowl with ¼ cup chopped nuts. Drizzle the rest of the dressing over top of the noodle salad and toss to combine. Taste and adjust seasonings with salt and pepper as desired or another squeeze of lime juice.
Garnish with the rest of the chopped nuts and radish or pea shoots. Serve and enjoy!
Related Recipes
saladVegetarian
Warm Greens and Tomato Salad with Honey Mustard Dressing
