The perfect cold noodle salad that's bursting with flavor and texture. It's an all-in-one dish that you can eat for lunch and dinner! And it makes great leftovers.
Ingredients
Dressing- 2 tsp minced ginger
- ½ cup Wild Friends Classic Creamy Almond Butter
- ⅓ cup soy sauce
- 2 Tbsp lime juice (juice from 1 whole lime)
- 3 - 4 Tbsp sriracha (or more if you want it spicier)
- 16 ounces rice noodles
- ¼ chopped almonds
- 1 cup edamame
- 1 red bell pepper, thinly sliced
- 1 cup shredded carrots (about 2 large carrots)
- 1 cup shredded purple cabbage
- chopped almonds
- green onions, sliced
- Cilantro
- lime wedges
Directions
1. In a medium-sized bowl, mix all the dressing ingredients until smooth and creamy. Set aside.2. Hydrate the rice noodles either for 20 - 30 minutes in a large bowl of hot water or about 5 minutes in a large pot of boiling water. Drain the noodles and return to the large bowl or pot.
3. To the bowl or pot of noodles, mix in the chopped almonds, edamame, bell pepper, carrots and purple cabbage.
4. Pour in the dressing and mix until the noodles and vegetables are well-coated.
5. Top with the optional chopped almonds, green onions, cilantro and lime wedges.
