Edamame Noodle Salad with Almonds
This edamame noodle salad is a fantastic recipe and boasts wonderful Asian accents in every mouthful. Making this edamame salad recipe couldn’t be simpler. You just need to prepare and combine the salad ingredients, whisk all the dressing ingredients together then combine the lot to make a colorful, healthy salad. This is a vegetarian edamame salad but swapping the honey for agave nectar makes this a vegetarian edamame salad if you want to do that instead. If you aren’t vegetarian or vegan, feel free to add some shredded cooked chicken breast to the mix.
This edamame noodle salad makes a great lunch and because there are no creamy ingredients in there or anything that means it needs to be refrigerated all the time, you might want to take it to work and have it for lunch. It certainly makes a change from sandwiches anyway! You could even serve this with meat or seafood as a side dish.
You can find edamame already shelled in the freezer aisle. Just thaw it overnight in the refrigerator then drain off any water that comes off. You can also buy these beans in their shells but then you will have to cook and shell them, which makes more work for you.
Toasted Almonds for Edamame Noodle Salad
I like to toast the almonds before adding them to my edamame noodle salad. To do this, warm up a pan on the stove but don’t add any fat to it. Then add the nuts and toast them in there. Keep them moving and keep an eye on them – you don’t want them to burn! Do the same with the sesame seeds if you are using them.
I love salads at any time of the year and the weather doesn’t have to be particularly hot for me to crave one. In fact it is often decidedly cold here in Holland. We are moving to Houston, Texas, in 3 months, so I guess perhaps I ought to be enjoying the cold weather while I can in case I miss it when we’re Stateside!
Not likely but you never know. When I lived in the Canaries I craved rain and drizzle, seriously! It’s weird the stuff you miss when you haven’t seen it for a long time.
Anyway, if you’re the kind of person who loves salad but only when it’s hot outside, try a warm salad, such as sliced minute steak served over mixed leaves with a splash of Caesar dressing and some shredded parmesan on top, or a still-warm-from-the-oven chicken leg with your favorite rice or pasta salad on the side. The sky is the limit really. But for now, here is our edamame noodle salad recipe.
- 8 oz (225g) coleslaw mix (raw cabbage and carrot)
- 8 oz (225g) julienne-cut zucchini (courgette)
- 1 chopped mango
- 1 chopped avocado
- Small handful chopped almonds
- 3 sliced green onions (spring onions)
- 6 oz (170g) cooked, chopped soba, ramen or udon noodles
- Handful of shelled, cooked edamame
- Sesame seeds (optional)
- ⅓ cup (80 ml) honey
- ⅔ cup (160 ml) vegetable oil
- ⅓ cup (80 ml) rice wine vinegar
- 2 teaspoons soy sauce
- ¼ teaspoon sesame oil
- Salt and black pepper, to taste
- Whisk all the dressing ingredients together and set aside.
- Toss the coleslaw mix with the zucchini, mango, avocado, almonds, green onions, noodles, and edamame.
- Toss the dressing with the salad, ensuring everything is well mixed.
- Sprinkle some sesame seeds on top if you want.
- Serve right away or cover and refrigerate for up to 2 days.
Mix and match the ingredients - last time I used a pound of coleslaw mix instead of half coleslaw mix (cabbage and carrot) and half zucchini.
Photo by: Meal Makeover Moms, on Flickr
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