Name: Sesame Ginger Edamame Noodles Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Asian
Ingredients: 4 oz whole wheat pasta noodles; 10 oz bagged slaw (384 g); 1 1/2 cups cooked edamame; 1 teaspoon sesame seeds; Green onions, for garnish; 3 tablespoons olive oil; 3 tablespoons rice vinegar; 2 tablespoons honey; 2 tablespoons sesame oil (toasted or un-toasted); 1 teaspoon low sodium soy sauce; 2 cloves garlic, minced; 1/8 teaspoon salt; 1 tablespoon ginger, minced

Description

A flavorful and nutritious Sesame Ginger Edamame Noodle salad featuring whole wheat pasta, crunchy slaw mix, and protein-rich edamame, all tossed in a tangy sesame ginger dressing. This quick and easy recipe is perfect for a light lunch or dinner and serves six.

Ingredients

Salad Ingredients

4 oz whole wheat pasta noodles
10 oz bagged slaw (384 g)
1 1/2 cups cooked edamame
1 teaspoon sesame seeds
Green onions, for garnish

Dressing Ingredients

3 tablespoons olive oil
3 tablespoons rice vinegar
2 tablespoons honey
2 tablespoons sesame oil (toasted or un-toasted)
1 teaspoon low sodium soy sauce
2 cloves garlic, minced
1/8 teaspoon salt
1 tablespoon ginger, minced

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Instructions

Cook Pasta: Boil the whole wheat pasta according to the package directions until al dente. Drain and rinse under cold water to cool it down, then set aside.
Prepare Vinaigrette: In a 1/2 pint jar or salad dressing shaker, combine olive oil, rice vinegar, honey, sesame oil, low sodium soy sauce, minced garlic, salt, and minced ginger. Shake well to emulsify the dressing and set it aside.
Assemble Salad: In a large mixing bowl, add the cooked and cooled pasta, cooked edamame, and bagged slaw. Pour the vinaigrette over the ingredients and use tongs to toss everything thoroughly, ensuring all the components are evenly coated.
Garnish and Serve: Sprinkle the salad with sesame seeds and chopped green onions for a fresh and flavorful finish. Serve immediately and enjoy!

Notes

Whole wheat pasta adds extra fiber and nutrients; you can substitute with your preferred noodle if desired.
Bagged slaw mix provides a crunchy texture; feel free to use shredded cabbage or a coleslaw blend.
Rice vinegar gives the dressing a mild acidity; you can substitute with apple cider vinegar if needed.
Honey balances the tangy flavors in the vinaigrette; adjust sweetness to taste.
Use reduced sodium soy sauce to keep sodium levels moderate.
This salad is best served chilled or at room temperature and can be refrigerated for up to 2 days.