Whole Food, Plant-Based Recipe Edamame Noodle Salad

Recipe courtesy of Karina Pearse, MS, NBC-HWC, PPMNY Virtual Engagement Manager

Serves: 2

Ingredients

  • 4-oz edamame noodles (for high-protein option*) or whole-grain soba, brown rice pad thai or vermicelli noodles

  • 1 cup shelled edamame, cooked
  • 1 cup shredded red cabbage
  • 1 carrot, julienned
  • ½ cucumber, sliced
  • 2 T hemp seeds
  • 2 T tahini**
  • 1 T low-sodium tamari (optional)
  • 1 T lime juice
  • 1 tsp grated ginger

Instructions

1. Cook edamame noodles per package instructions and cool.
2. In a bowl, whisk tahini, lime juice, tamari, and ginger.
3. Toss noodles with edamame, cabbage, carrot, and cucumber.
4. Drizzle with dressing and sprinkle with hemp seeds.

Chef's Notes

*This recipe has ~31g protein per serving when served with edamame noodles.
**Contains sesame