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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


  • 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


  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!

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