Ingredients:
Half a red cabbage, thinly sliced
2 sizable carrots, shredded
1 red bell pepper, cut into small pieces
100g of edamame beans
3 green onions, finely sliced
2 portions of rice noodles
A handful of fresh coriander, minced
Dressing (optional but recommended for added flavor):
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon rice vinegar
1 teaspoon honey or maple syrup
1 garlic clove, minced (optional)
A pinch of red pepper flakes (optional for heat)
Instructions:
Prepare the Noodles: Cook the rice noodles according to the package instructions. Once cooked, drain and rinse with cold water to stop the cooking process and keep them from sticking together.
Prepare the Edamame: If using frozen edamame, boil them for about 3-5 minutes until they are warmed through. Drain and set aside.
Make the Dressing (if using): In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, honey or maple syrup, minced garlic, and red pepper flakes if using. Adjust the flavors according to your preference.
Assemble the Salad: In a large salad bowl, combine the thinly sliced red cabbage, shredded carrots, diced red bell pepper, edamame beans, and sliced green onions.
Add the Noodles: Add the cooked and cooled rice noodles to the vegetable mixture.
Dress and Toss: If using the dressing, pour it over the noodle and vegetable mixture and toss everything together until well combined.
Garnish: Sprinkle the minced coriander on top of the salad for a burst of fresh flavor.
Serve and Enjoy: This salad can be served immediately or refrigerated for an hour before serving if you prefer a colder dish.
Enjoy your Red Cabbage and Edamame Noodle Salad! Itβs a refreshing, healthy, and vibrant dish perfect for warm days or as a side dish for any meal.
