Indonesian Gado-Gado Salad
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.
|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.|