Cold Udon Salad
Kelly Jensen
This cold udon noodle salad recipe is bright, fresh, loaded with veggies, and tossed with an irresistible sesame lime dressing! An easy 15-minute lunch or dinner you can make with cucumber, avocado, edamame, or any of your favorite vegetables.
Prep Time 5 minutes mins
Cook Time 10 minutes mins
Total Time 15 minutes mins
Course Pasta, Salad
Cuisine American, Asian
Servings 3
Calories 393 kcal
7 ounces udon noodles 1 cup baby kale 1 cup snap peas or shelled edamame 1 cucumber cubed or sliced 1 avocado sliced 1 teaspoon low sodium soy sauce 1 lime juiced 1 teaspoon agave ½ teaspoon sesame oil Sesame Seeds & Pepper Flakes for garnish
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Bring a large pot of water to a boil. Cook the udon noodles according to package instructions, and drain then rinse under cold water.
Assemble the salad ingredients into a bowl, adding each vegetable at a time, and place the noodles in the center.
In a separate small mixing bowl or mason jar, mix the dressing ingredients: soy sauce, lime, agave, and sesame oil. Pour the dressing over the salad.
Garnish with sesame seeds and crushed red pepper flakes for heat, toss, and enjoy!
Calories: 393 kcal Carbohydrates: 61 g Protein: 14 g Fat: 13 g Saturated Fat: 2 g Polyunsaturated Fat: 2 g Monounsaturated Fat: 7 g Sodium: 874 mg Potassium: 633 mg Fiber: 11 g Sugar: 12 g Vitamin A: 2767 IU Vitamin C: 57 mg Calcium: 101 mg Iron: 2 mg
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