Edamame & Chopped Rice Noodle Salad
Serves 420 mins prep15 mins cook
A delicious and satisfying edamame and rice noodle salad tossed with a sweet chili sesame-cashew crunch. Perfect for meal prep, this wilt-free salad includes a variety of vegetables and a flavorful dressing, making it a healthy and delightful dish.
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What you need
Instructions
1: Preheat the oven to 375°F. Line a sheet pan with parchment paper and set aside. 2: Add the avocado oil, sweet chili sauce, and soy sauce to a bowl, mix to combine, then set aside. 3: Add cashews to another bowl, coat with the sweet chili mixture and sesame seeds, then place on the sheet pan. 4: Bake the cashews in the oven for 12-15 minutes until they start to brown. 5: For the dressing, combine rice vinegar, lime juice, avocado oil, sesame oil, maple syrup, tamari, salt, and cilantro in a small bowl and mix. 6: In a large bowl, toss together cabbage, edamame, carrots, bell peppers, clementines, scallions, ¾ of the cashews, and rice noodles. 7: Add the dressing to the salad and toss to coat. 8: Plate the salad, then top with remaining cashews, sweet chili sauce, sesame seeds, cilantro, avocado, and black pepper.View original recipe