Ingredients
Main Ingredients
- 4 oz whole wheat pasta noodles
- 10 oz bagged slaw (384 g)
- 1 1/2 cups cooked edamame
- 1 teaspoon sesame seeds
- Green onions, for garnish
For the Vinaigrette
- 3 tablespoons olive oil
- 3 tablespoons rice vinegar
- 2 tablespoons honey
- 2 tablespoons sesame oil (toasted or un-toasted)
- 1 teaspoon reduced sodium soy sauce
- 2 cloves garlic, minced
- 1/8 teaspoon salt
- 1 tablespoon minced fresh ginger
Instructions
- Cook Pasta: Cook the whole wheat pasta noodles according to the package directions until al dente. Drain and rinse under cold water to cool, then set aside while preparing the rest of the salad.
- Prepare Vinaigrette: In a small jar or salad dressing shaker, combine olive oil, rice vinegar, honey, sesame oil, soy sauce, minced garlic, salt, and minced ginger. Shake vigorously to blend all ingredients thoroughly, then set aside to allow flavors to meld.
- Assemble Salad: In a large mixing bowl, combine the cooled cooked pasta, cooked edamame, and bagged slaw. Pour the prepared vinaigrette over the mixture.
- Toss Salad: Use tongs to toss everything together until the pasta, edamame, and slaw are evenly coated with the sesame ginger dressing.
- Garnish and Serve: Sprinkle the salad with sesame seeds and chopped green onions for a fresh, crunchy finish. Serve immediately or chill briefly before serving for a refreshing taste.
Notes
- Using reduced sodium soy sauce helps control the salt level in this dish.
- Whole wheat pasta adds fiber and nutrients, but you can use other pasta types as preferred.
- Bagged slaw provides a convenient crunchy vegetable base; mix of cabbage and carrots typically included.
- Both toasted and untoasted sesame oil work well—toast for a nuttier flavor.
- This salad can be made ahead and kept chilled for up to 24 hours; garnish just before serving for best texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Asian Fusion
- Diet: Halal
