VEGAN NOODLE SALAD

This recipe makes the perfect winter meal. This healthy noodle salad is simple to make and delicious!

Course: Main Dish

Cuisine: vegan, Vegetarian

Prep Time: 30

Cook Time: 15

Servings: 4-6

INGREDIENTS

• 1- Cup Kale (Chopped)

• 1 Package of Noodles (Preferably Udon Noddles)

• 3 Cups Shredded Red Cabbage

• ½ Cup Shredded Napa Cabbage

• 2 Cups Shredded Carrots

• 1 red pepper

• ½ Cup Pumpkin or Sunflower Seeds

• ½ Cup Dried Cranberries (Fruit Sweetened no HFS)

• ½ Cup Non-GMO Edamame

• 3 Tablespoons Peanut Butter

• 3 Tablespoons Rice Vinegar

• 1- Tablespoon Lime Juice

• 3 Tablespoons Olive Oil

• 1- Tablespoon Soy Sauce

• 4 Tablespoons Honey

• 1 Clove Minced Garlic

• 1/2 inch piece of ginger

• 1- Teaspoon Sea Salt

• ½ Teaspoon Sesame Oil

INSTRUCTIONS

1. In a large pot, bring 6-8 cups of water to a boil. Add noodles and cook following instructions on the box. Drain noodles and set aside.

2. Add edamame to noodles; heat from noddle will defrost edamame.

3. Chop kale, shred cabbage, pepper, and carrots.

4. In a blender, combine peanut butter, rice vinegar, lime juice, olive oil, soy sauce, honey, garlic, ginger, salt, and sesame oil, blending until smooth.

5. In a large bowl, combine the noodles and edamame, vegetables, pumpkin or sunflower seeds, cranberries, and dressing. Lightly mix together until dressing is evenly distributed. Serve immediately, enjoy mindfully!