Noodle salads are great for the whole family, and they are especially refreshing when the weather is hot. This doesn’t requiring any reheating, which is a major plus as a busy, working mama. Sometimes I make this with brown rice pasta, sometimes whole wheat pasta, and other times spiralized zucchini (depending on what I have on hand or what’s on sale).

The protein in this recipe comes from organic, non-gmo edamame. You could easily use chicken or shrimp instead.

Ingredients:

• 8 ounces brown rice or whole wheat pasta, cooked and rinsed with cold water
• 1/2 bag dry cabbage coleslaw mix (found in salad bag section, NOT the kind with dressing)
• 1 chopped red bell pepper, or 1 cup chopped cherry tomatoes
• a handful of chopped scallions or green onions
• 1 cup shelled edamame
• 1/2 cup sliced almonds
• optional: 1 or 2 chopped avocados
• a handful of fresh chopped basil, cilantro, or parsley
• 1/2 teaspoon ground ginger
• 1/4 cup rice wine vinegar
• 1/4 cup olive oil
• 1/4 cup low sodium soy sauce or tamari
• 2 tablespoons honey

Method

1. Mix all ingredients together in large bowl. Allow to chill in fridge before serving, preferably over night.
2. Enjoy!! This makes great work leftovers, or beach/poolside eats.