Edamame Salad with Rice Noodles and Chili-Lime Dressing

🧂 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

• 1 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.
• 2 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 Info