Ingredients
Scale
- 8 oz Pasta (spaghetti or noodles)
- 1 cup Shelled edamame
- 1 Red bell pepper, diced
- 1 cup Shredded carrots
- 1/4 cup Green onions, sliced
- 1/4 cup Cilantro, chopped
- 3 tablespoons Sesame oil
- 2 tablespoons Soy sauce
- 1 tablespoon Ginger, grated
- 1 tablespoon Rice vinegar
- 1 teaspoon Honey or maple syrup
- Salt and pepper to taste
Instructions
- Boil water vigorously and add a generous pinch of salt before adding the pasta.
- Cook the pasta according to package instructions until al dente.
- Drain the pasta thoroughly and rinse under cool water to cool the noodles.
- Toss the drained pasta with a small splash of sesame oil to prevent sticking.
- Measure and dice the red bell pepper into uniform pieces.
- Shred or grate the carrots finely.
- Slice the green onions thinly and chop the cilantro roughly.
- Thaw and drain the shelled edamame fully.
- Whisk the sesame oil, soy sauce, grated ginger, rice vinegar, and honey until emulsified.
- Season the dressing with salt and pepper carefully.
- Combine the cooled pasta, edamame, diced red pepper, shredded carrots, sliced green onions, and chopped cilantro in a large bowl.
- Pour the dressing over the salad and toss gently.
- Adjust seasoning and chill for at least fifteen minutes before serving.
Notes
Chill the salad slightly to let flavors meld, but remove from the fridge fifteen minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Chilling
- Cuisine: Asian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10.5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 0mg
Keywords: salad, pasta, edamame, ginger, asian, vegetarian, healthy