Edamame Salad with Rice Noodles and Chili-Lime Dressing
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light, colorful rice noodle salad with edamame, fresh herbs, and crunchy vegetables tossed in a homemade chili-lime dressing. Refreshing, vegetarian, and comes together in minutes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 5.5 oz vermicelli rice noodles
- 1 cup edamame (steamed and shelled)
- 1 1/2 cups coriander (cilantro) leaves (chopped)
- 1 cup mint leaves (chopped)
- 1 cucumber (halved, and finely sliced)
- 2 celery stalks (finely sliced)
- 3 radishes (finely sliced)
- 1 red onion (finely sliced)
- 1 cup fresh lychees (halved, seed and skin removed)
- 1/3 cup roasted and salted cashews (roughly chopped)
- CHILI-LIME DRESSING:
- 1/4 cup chilli jam
- 1/4 cup lime juice (around 2 limes)
- 1 tbsp soy sauce (gluten-free variety if needed)
- 1 tsp ginger (freshly grated)
- 1 clove garlic (grated)
At a glance
PER SERVING · TIME 15M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 404mg
- Total sugar
- 22g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 753mg
- Calcium
- 122mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 404MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.