This one is made for sharing, can be served anytime, and it’s a big hit at potlucks. It’s quick to put together and a nice alternative to your usual pasta salad, plus it’s chock full of veggies. It includes a good helping of edamame and green peas, giving it a protein rating that can stand alone as a main course. And it’s easy to adjust to your liking by adding or swapping out veggies as well as increasing or decreasing the Sriracha. Best served cold.
- 8 ounces Rice Noodles (can also use bowtie pasta)
- 2 cups smallish size broccoli florets
- 1 cup shredded carrots
- ½ cup frozen shelled edamame
- ½ cup frozen green peas
- 3 green onions, sliced
- ½ cup vegan mayonnaise
- 1 tbsp Sriracha
- Salt to taste
- 1 avocado
- Cook noodles according to instructions, adding the broccoli florets to the boiling water the last 3 or 4 minutes of cooking.
- Place the edamame and green peas in the colander and drain the noodles and broccoli over them. Let sit for a minute or two to defrost, then rinse with cool water.
- In a large mixing bowl, toss together the noodles/broccoli/edamame/peas mixture along with the carrots and green onions.
- Add the mayo and Sriracha, toss to coat.
- Gently toss in avocado.
- Salt to taste.
You can also add other veggies to your liking such as purple cabbage, radishes, cucumbers and/or red pepper. Or, if your not a fan of avocado (gasp!), leave it out. Add a handful of fried wonton strips if you’d like.