Edamame Salad with Rice Noodles, Lychee, and Chili-Lime Dressing

This Rice Noodle and Edamame Salad is simple, light, and packed with flavor from lychee, fresh herbs, and a homemade chili-lime dressing. Plus, it’s vegetarian, vegan, and comes together in under 15 minutes!

As much as I love cooking, some nights the thought of cooking dinner is more than I can bear.

It’s not the actual cooking I have a problem with, but some nights it simply boils down to deciding what we’re going to actually have for dinner.

Recipe

Ingredients

• 5.5 oz vermicelli rice noodles
• 1 cup edamame steamed and shelled
• 1 ½ 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
• ⅓ cup roasted and salted cashews roughly chopped
• CHILI-LIME DRESSING:
• ¼ cup chilli jam
• ¼ cup lime juice around 2 limes
• 1 tbsp soy sauce gluten-free variety if needed
• 1 tsp ginger freshly grated
• 1 clove garlic grated

Instructions

• Place vermicelli in a large bowl and cover with warm water and leave for 10 minutes. Drain and rinse under cold water before placing in a large serving bowl along with the coriander, mint, cucumber, celery, radish and red onion. Toss well to combine. Top with the edamame, lychees and chopped cashews.
• To make the dressing combine the chilli jam, lime juice, soy, ginger and garlic and stir to combine. Add to the salad just before serving, and toss well to combine.

Nutrition