Ingredients
For the salad:
For the dressing:
Directions
1.
Boil noodles according to package instructions. Rinse under cold water and drain thoroughly.
2.
Thaw edamame.
3.
Whisk peanut butter, tamari, rice vinegar, honey, and sesame oil together.
4.
Gradually add water until the dressing reaches a pourable consistency.
5.
Divide noodles, cabbage, carrots, cucumber, and edamame among three containers.
6.
Store dressing separately and toss everything together before eating.
Notes
Store the peanut dressing separately until you're ready to eat so the noodles stay fresh, not soggy.
About This Recipe
This recipe comes from @mengs_eats, a cooking and content creator who loves making food and cooking more accessible.
FAQ
How long does gluten free meal prep last in the fridge?
Refrigerate meals for up to 3–4 days.
