Summer Noodle Salad with Veggies | Savory
This gluten-free pasta salad is packed with crunchy veggies and protein-rich edamame. Serve it for lunch, dinner, or make it ahead and bring it to a backyard barbecue as a side dish.
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Cooking tools:
- Pot
- Colander
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Serving bowl
- Spoon
- Stove
Ingredients
- 1 (12 oz) pkg gluten-free spaghetti
- 1/2 cup reduced-sodium tamari
- 1/4 cup balsamic vinegar
- 1 tbsp honey
- 1/4 cup toasted sesame oil
- 1 cup frozen shelled edamame, thawed
- 2 cups shredded red cabbage
- 2 cups matchstick cut carrots
- 1 bunch green onions, thinly sliced
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