In a small bowl or jar, add the No Soy Tamari, rice vinegar, water, peanut butter lime, olive oil, sesame oil, ginger, and garlic, mix well, and set aside.
In a medium pot, cook the noodles according to package instructions.
In a large salad bowl, add the cabbage, tomatoes, cucumber, edamame, carrot, green onions, and cilantro. Add half of the dressing and mix well.
Add the noodles to a large salad bowl with the veggies mixture. Add the remaining dressing and gently mix until well-combined.
Garnish to taste and enjoy warm or chilled.
Recipe by Toni Okamoto of Plant Based on a Budget.For a soy-free recipe: Omit edamame.Tweak the dressing: Adjust any ingredient to create your preferred flavor profile. We recommend starting with less soy sauce from the get-go to season to taste.Cook the noodles until tender: If you cook noodles until al dente, they will firm up when chilled, so it’s actually better to cook them thoroughly.For a low-carb version: Try using zucchini noodles.To save time: Where possible, use pre-prepared (sliced, shredded, etc.) vegetables.
* The Gluten Free recipes that appear in this website incorporate a variety of San-J's products that are Certified Gluten Free. Please be sure to consider the other ingredients to make sure they comply with your dietary needs and restrictions.