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Photo of Rainbow noodle salad with lime dressing by WW

Rainbow noodle salad with lime dressing

8
Points® value
Total Time
20 min
Prep
15 min
Cook
5 min
Serves
2
Difficulty
Easy
This refreshing noodle salad features gluten-free edamame noodles and a wide range of colourful, crunchy veggies. Delicious for dinner or lunch, it can be served at room temperature or cold. To cut down on prep time, pick up a mix of shredded carrot and cabbage in the prepared produce section of your supermarket.

Ingredients

Organic Edamame Spaghetti

120 g

Mange-tout

100 g, trimmed

Carrots, raw

50 g, shredded

Cabbage

40 g, shredded

Spring Onions

2 medium, thinly sliced

Jicama (Mexican turnip), raw

100 g, cut into matchsticks

Mint, Fresh

3 tablespoon(s), chopped

Sesame Seeds

2 teaspoon(s)

Sesame Oil

4 teaspoon(s)

Soy Sauce

4 teaspoon(s)

Lime

3 medium, zested and juiced

Agave Syrup

1 teaspoon(s), level

Root Ginger

1 teaspoon(s), grated

Garlic

1 clove(s), grated

Instructions

  1. Bring a large pot of salted water to a boil. Add the edamame spaghetti and cook for 2 minutes. Add the mangetout and cook for 2 minutes more. Drain and rinse under cool water.
  2. Meanwhile, make the dressing, in a large bowl whisk together the sesame oil, soy sauce, lime juice, lime zest, honey, ginger, and garlic.
  3. Add the noodle mixture to the dressing and toss together. Add the shredded carrot, cabbage, jicama, spring onions and mint and toss to combine. Serve garnished with sesame seeds and remaining lime, cut into wedges.

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