Vegan Noodle Salad

Vegan Noodle Salad

This crunchy, healthy little number is a perfect summer dish which can also be sautéed in a pan and served warm if raw doesn’t tickle your fancy. It’s fresh and citrusy with a bit of heat from the chilli. It makes a great light lunch or side salad. It’s also a good tucked inside a wrap or pitta bread.

If you’re not a fan of rice noodles or you wanted a raw salad you can replace with spiralized veggies or super nutritious kelp noodles.

Cooking info

  • Prep time 10m
  • Cook time 7m
  • Difficulty Easy
  • Serves 1

Nutrition (Based on 1 serving)

  • 293 Calories
  • 26g Carbs
  • 9g Protein
  • 18g Total fat
  • 2g Saturated fat
  • 0mg Cholesterol
  • 10g Sugar
  • 6g Fibre
  • 271mg Sodium

Nutritional info

You only have to look at all that colour to know there is an abundance of nutritious vitamins, minerals and antioxidants and fibre in this bowl. Vitamins A and C are highest. Vit A supports healthy bones and teeth while the C will help us fight off colds and infections. The nuts and seeds give you good healthy fats and together with the edamame beans, protein. Rice noodles aren't highly nutritious (a few minerals and a little Vit B); they are here are to offer a carb boost and to help satiate.

Ingredients

1 serving

Noodles

  • 20 g Rice noodles
  • 25 g Frozen Edamame beans
  • 50 g Red cabbage
  • .5 Green apple
  • 20 g Fresh peas
  • 1 Large chilli
  • 1 Spring onion
  • 1 Carrot
  • 1 tbsp Mint
  • 1 tbsp Coriander

Dressing

  • 1 " Fresh grated ginger
  • 1 tbsp Lime Zest
  • 2 tbsp Lime Juice
  • 1 tbsp Tamari
  • 1 tbsp Olive Oil
  • 1 tbsp Tahini
  • 1 tsp Sumac
  • 1 pinch Salt

Topping

  • 1 tsp Sesame seeds
  • 1 tbsp Cashew nuts

Method

Tips

  • Serve with lime and Tamari marinated tofu

  • Try swapping the tahini for peanut butter

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