Asian Noodle Salad

Makes 8 servings (1½ cups per serving)

Ingredients

  • 4 cups cooked whole wheat spaghetti noodles (al dente), cooled
  • 4 cups broccoli slaw
  • 2 cups carrots, peeled and grated
  • ¼ cup green onions, chopped
  • 1 cup shelled edamame beans, cooked
  • 2 tbsp olive oil
  • 1 tbsp rice vinegar
  • 1 tbsp honey
  • 2 tbsp creamy all-natural peanut butter
  • 1 tbsp low-sodium soy sauce
  • 1 tbsp Sriracha sauce
  • 2 tsp minced fresh ginger
  • 1 clove garlic, minced
  • ¾ cup unsalted peanuts
  • ¾ cup fresh chopped cilantro

 

Preparation

  1. Combine cooked pasta, broccoli slaw, carrots, green onions and edamame beans together and mix well.
  2. Combine olive oil, vinegar, honey, peanut butter, soy sauce, Sriracha, ginger and garlic together and mix well.
  3. Pour over the noodles and mix well.
  4. Garnish with peanuts and cilantro, mix again.
  5. Place in the fridge for 30 minutes.
  6. Serve and Enjoy!

 

Nutritional analysis per serving: 300 calories, 14 g fat, 13 g protein, 35 g carbohydrate (27 g available carbohydrate), 8 g fibre, 170 mg sodium

My Viva Plan® Servings: 2 grains and starch, 2 proteins, 2 vegetables, 1 fat