Napa Cabbage, Edamame and Ginger Salad

1/2 (8 oz.) pkg. rice noodles [See Sandra's Notes]
6 cups thinly sliced Napa cabbage
2 cups thinly sliced mushrooms
1 cup matchstick carrots
1 cup frozen shelled edamame, thawed
3/4 cup dry roasted peanuts, chopped
1/2 cup Newman's Own Lighten Up Low Fat Sesame Ginger Dressing

Options: add shredded chicken

Cook noodles in boiling water 2 minutes or until tender. Drain and rinse with cold water.

In large bowl, combine all ingredients and toss well. Serve immediately or refrigerate 30 minutes.

Sandra's Notes:

I used instead of above noodles, 1 pkg (3oz.) Top Ramen noodles broken in 4 pieces before adding to boiling water. DO NOT ADD SEASONING PACKET.

Submitted by Sandra Davis

Recipe submitted in March, 2011.

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Recipes in the Salads Chapter
Recipes Submitted by Sandra Davis


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