Chilled Noodle Salad with Ginger Wasabi Dressing
Cook time
Total time
Serves: 6-8
  • 1 pkg CatelliĀ® Healthy HarvestĀ® Ancient Grains Spaghettini
  • 2 cups snow peas, thinly sliced diagonally
  • 1 cup shelled edamame
  • 1 small English cucumber
  • 2 cups napa cabbage, finely shredded
  • 1 cup red pepper, cut into matchsticks
  • 3 green onions, thinly sliced
  • 1 ripe avocado, sliced
  • ¼ cup cilantro leaves
  • 2 tbsp black sesame seeds
  • Ginger-Wasabi Dressing:
  • ¼ cup seasoned rice vinegar
  • 3 tbsp canola oil
  • 2 tbsp soy sauce (can sub for coconut aminos for soy free)
  • 2 tbsp lemon juice
  • 1 tsp lemon zest
  • 2 tsp brown sugar (I recommend swapping for coconut palm sugar)
  • 2 tsp sesame oil
  • 1 tsp grated fresh ginger
  • wasabi powder to taste
  1. Cook pasta according to package directions; drain well. Rinse under cold water until well chilled; transfer to large bowl and set aside.
  2. In a pot of boiling water, cook snow peas and edamame until tender-crisp. Drain and rinse under cold water until well chilled; set aside.
  3. Meanwhile, halve the cucumber lengthwise and use the end of a spoon to scoop and discard seeds; cut cucumber into julienne strips.
  4. Ginger-Wasabi Dressing: Whisk together rice vinegar, canola oil, soy sauce, lemon juice and zest, brown sugar, sesame oil and ginger. Season with wasabi to taste.
  5. Add cucumber, snow peas, edamame, napa cabbage, red pepper, green onions and avocado to noodles; toss with enough dressing to coat.
  6. Garnish with cilantro leaves and black sesame seeds.
If you have time, you can chill the noodle dish by refrigerating for 1 to 4 hours.
Recipe by Nutrition in the Kitch at