About the Recipe

Ingredients
For the Salad
8 ounces noodles spaghetti, rice noodles or soba noodles
1 head broccoli cut in tiny pieces
1 bell pepper thinly sliced
1 large carrot shredded
3 green onions diced
1/2 bunch cilantro chopped
1/4 head red cabbage shredded
1 1/2 cups edamame cooked and shelled
For the Dressing
1/3 cup oil I used avocado
1/4 cup low-sodium soy sauce
1 tablespoon sesame oil plus more for serving
1 tablespoon agave or sub maple syrup
1 tablespoon rice vinegar
2 cloves garlic grated
1 tablespoon fresh ginger grated
1 tablespoon toasted sesame seeds plus more for serving
lime juice to taste, start with 1/2 a lime
red pepper flakes optional
Preparation
Cook the noodles according to the package instructions. Once cooked, rinse with cold water and set aside.
Combine all of the dressing ingredients in a bowl and mix to combine. Taste and adjust the seasonings as needed.
Add the cold noodles to a large bowl with the rest of the salad ingredients. Pour the dressing over the salad and toss to combine.
Serve chilled or at room temperature – drizzle with some more sesame oil and sprinkle on some extra sesame seeds before serving.