Asian Noodle Salad
Makes 8 servings (1½ cups per serving)
Ingredients
- 4 cups cooked whole wheat spaghetti noodles (al dente), cooled
- 4 cups broccoli slaw
- 2 cups carrots, peeled and grated
- ¼ cup green onions, chopped
- 1 cup shelled edamame beans, cooked
- 2 tbsp olive oil
- 1 tbsp rice vinegar
- 1 tbsp honey
- 2 tbsp creamy all-natural peanut butter
- 1 tbsp low-sodium soy sauce
- 1 tbsp Sriracha sauce
- 2 tsp minced fresh ginger
- 1 clove garlic, minced
- ¾ cup unsalted peanuts
- ¾ cup fresh chopped cilantro
Preparation
- Combine cooked pasta, broccoli slaw, carrots, green onions and edamame beans together and mix well.
- Combine olive oil, vinegar, honey, peanut butter, soy sauce, Sriracha, ginger and garlic together and mix well.
- Pour over the noodles and mix well.
- Garnish with peanuts and cilantro, mix again.
- Place in the fridge for 30 minutes.
- Serve and Enjoy!
Nutritional analysis per serving: 300 calories, 14 g fat, 13 g protein, 35 g carbohydrate (27 g available carbohydrate), 8 g fibre, 170 mg sodium
My Viva Servings: 2 grains, 2 proteins, 2 vegetables, 1 fat