This gingery-peanut salad is loaded with antioxidant-rich vegetables, protein and fiber-packed edamame (soybeans) and bright flavors. You can vary the vegetables but just make sure to gather all of the colors of the rainbow.
Learn how to prepare a cold noodle salad loaded with vegetables.
You can use prepared peanut sauce instead of making your own. Substitute shredded chicken or chickpeas for the edamame.
Use our VEBA Peanut Ginger Sauce for this recipe.
Large pot for cooking noodles
- 8 ounces cooked (4 ounces dried) brown rice noodles or whole wheat spaghetti, rinsed in cold water and tossed with 1 tsp toasted sesame oil
- 1 cup VEBA peanut ginger sauce, divided (see notes for recipe)
- 1 cup thinly sliced green cabbage
- 1 cup thinly shredded red cabbage
- 1 large carrot, shredded or cut into ribbons or petals with a wide mouth peeler
- 2 cups shelled edamame
- 1 red pepper, cut into thin strips
- 2 small cucumbers, thinly sliced
- 4 green onions, thinly sliced
- ½ cup roughly chopped cilantro
- ½ cup roughly mint leaves
- 1 cup sprouts
- 2 Tbsp black sesame seeds
- ¼ cup roasted and salted peanuts, chopped
- ¼ cup pickled sushi-style ginger (optional)
- 1 lime, cut into wedges
- Prepare the rice noodles according to the manufacturer’s directions. While the noodles are cooking, make the peanut sauce. Transfer the noodles to the colander and rinse them with cold water. Transfer the noodles to a bowl and toss them with ¼ cup of the peanut sauce.
- Toss the cabbages and carrots with ¼ of the ginger-peanut sauce. Divide noodles into 4 bowls or place them into 1 large serving bowl. Top with the cabbage and arrange the vegetables and herbs over the cabbage. Just before serving, top with the sesame seeds, peanuts and pickled ginger. Serve with lime wedges and the remaining of the dressing on the side.