Sesame Ginger Noodle Salad

Packed with fresh spring vegetables, this can be a meal on its own or a side. This will last in your fridge so make it to bring to work or school all week long!

Yield: 4 sides

For the Salad:

• 8 oz rice noodles or soba noodles

• 1 cup sugar snap peas, trimmed and halved

• 1 cup carrots, sliced thin or shredded

• 1 cup thinly sliced red bell pepper

• 1/2 cup thinly sliced purple cabbage

• 1/2 cup thinly sliced radishes

• 1/4 cup chopped fresh cilantro

• 1/4 cup chopped green onions

• 2 tbsp toasted sesame seeds

• 1/2 cup edamame (optional)

• 1/4 cup chopped peanuts or cashews (optional for crunch)

For the Sesame Ginger Vinaigrette

• 3 tbsp soy sauce or tamari for gluten-free

• 2 tbsp rice vinegar

• 1 tbsp toasted sesame oil

• 1 tbsp fresh lime juice

• 1 tbsp honey or maple syrup

• 1 tbsp grated fresh ginger

• 1 clove garlic, minced

• 1 tsp sriracha (optional)

• 1 tbsp sesame seeds

Instructions

1. Bring a pot of water to a boil, cook the noodles according to package instructions, drain and rinse under cold water, then set aside.

2. Bring a small pot of water to a boil, add snap peas and cook for 30-45 seconds, drain and immediately transfer to an ice bath.

3. In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, lime juice, honey, ginger, garlic, sriracha, and sesame seeds.

4. In a large bowl, combine the cooked noodles, blanched snap peas, carrots, bell pepper, cucumber, radishes, cilantro, and green onions, pour the vinaigrette over the salad and toss to coat evenly.

5. Sprinkle with toasted sesame seeds and chopped nuts if using, serve immediately or chill for 15 minutes to let the flavors meld.