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Indonesian Gado-Gado Salad

PREPARATION

20 min(s)

COOKING

5 min(s)

TOTAL

25 min(s)

SERVES

2

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Ingredients


1 cup edamame beans

3/4 cup rice noodles

1/2 cup red cabbage

2 radishes

1 zucchini

1 carrot

1 red bell pepper (red)

1 tomato

3 tablespoons peanut butter

1 tablespoon coconut milk

3 tablespoons water

1 tablespoon tamari soy sauce

1 teaspoon chili powder (optional)

1 teaspoon ginger root (gratted)

1 teaspoon pure maple syrup

1/2 teaspoon lemon (squeezed)

Introduction

Edamame beans make up a great part of this amazing Indonesian salad, and they come with great health benefits such as improved bone health, easier weight control, better cardiovascular health and a healthy, glowing skin. Rice noodles also play a big role in this lunch, as they're packed with fiber and plant-based protein and represent a great gluten-free alternative to egg noodles. Combine all this goodness with some red cabbage for an incredible vitamin C boost, and add the remaining ingredients to achieve some amazing flavor with this salad.

Preparation

Grate the red cabbage. Peel and slice the zucchini, tomato, carrot and red bell pepper. Preserve everything.
In a pot, pour 4 cups of water with some salt to taste and boil the edamame beans over high heat (for about 4 minutes). When the beans are tender, remove them from the heat. Wash them with cold water, drain and reserve.
Soak the rice noodles in water for 15 minutes. Discard the water and put the noodles in a pot with enough boiling water to cook them for 3 minutes.
Prepare the dressing by crushing the garlic, grating the ginger and adding all the ingredients to a small bowl. Stir until you get a homogenous mixture.
Using a large plate, put all the vegetables together with the rice noodles. Add the dressing before serving.
Dairy Free
Low Cholesterol
Lunch
Vegan