Napa Cabbage, Edamame, and Ginger Salad

By cindygwest

Ingredients

• 1/2 (8 ounce) package rice noodles
• 6 cups thinly sliced Napa cabbage
• 2 cups thinly sliced shitake mushrooms
• 1 cup matchstick carrots
• 1 cup frozen shelled edamame, thawed
• 3/4 cup dry roasted peanuts, chopped
• 1/2 cup bottled sesame ginger dressing
• (use Newman's Own Lighten Up Low Fat Sesame Ginger Dressing)

Details

Servings 6

Preparation

Step 1

1. Cook noodles in boiling water 2 minutes or until tender. Drain and rinse with cold water.
2. In a large bowl, combine noodles, cabbage, mushrooms, carrots, edamame, peanuts, and dressing. Toss well. Serve immediately, or cover and refrigerate up to 30 minutes.