4
Product(s) Used
Special Diet
Dairy-Free, Gluten-Free, Soy Free, Vegan, VegetarianCourse
SaladMain Ingredient
Pasta & NoodlesOccasion
Ingredients
Tamari Lime Peanut Dressing
- 1/4 cup San-J No Soy Tamari
- 3 tbsp rice vinegar
- 3 tbsp water
- 1 tbsp peanut butter
- 1 lime, juiced
- 1 tbsp olive oil
- 1/2 tbsp sesame oil
- 1/2 tsp fresh ginger, minced
- 1 clove garlic, minced
Glass Noodle Salad
- 1 (8.8 oz) package glass noodles
- 1 cup shredded cabbage
- 1 cup halved cherry tomatoes
- 1 cucumber, diced
- 1 cup cooked edamame (omit for a soy-free recipe)
- 1 carrot, shredded
- 1/4 cup sliced green onions
- 1/2 cup chopped cilantro
- 1 cup unsalted peanuts, chopped
Garnish (optional)
- crushed red pepper flakes
- lime wedges
- green onions, sliced
- sesame seeds
Directions
- 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.Â
- In a medium pot, cook the noodles according to package instructions.Â
- In a large salad bowl, add the cabbage, tomatoes, cucumber, edamame, carrot, green onions, and cilantro. Add half of the dressing and mix well.Â
- Add the noodles to a large salad bowl with the veggies mixture. Add the remaining dressing and gently mix until well-combined.Â
- 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.
