Asian Inspired Veggie Noodle Salad
Servings Prep Time
6people 1hour
Servings Prep Time
6people 1hour
Marinated Mushrooms
  • 8oz mushrooms (any variety)thinly sliced
  • 1/2tsp Chinese Five Spice
  • 1tbsp tamari sauceyou can also use soy sauce or liquid aminos
  • 1tsp Jada Chicken Salt(optional)
Cilantro Ginger Dressing
  • 1/2tbsp apple cider vinegar
  • 1tbsp agave nectar
  • 1/2 limejuiced
  • 1/2 lemonjuiced
  • 1 scallionthinly sliced
  • 1/4cup cilantrofinely minced
  • 1inch fresh gingerfinely grated
  • 1/2tbsp sesame oil
  • 1tbsp tamari sauceyou can also use soy sauce or liquid aminos
  • 2 large zucchinispiralized
  • 1-14oz bag coleslaw mix
  • 1 bell peppersliced
  • 1 avocadosliced
  • 1/4cup raw pumpkin seeds or sliced almonds
  • 2cups frozen edamamethawed and rinsed
  1. Mix the sliced mushrooms with the spices and sauces. Store in an airtight container and allow to marinate in the refrigerator for as little as 1 hour or up to 8 hours.
  2. Add all dressing ingredients to a mason jar. Screw on lid and shake until well combined.
  3. Add all salad ingredients except avocados to a large bowl and gently toss with tongs to combine.
  4. Pour salad into a large serving dish. Pour on dressing and lightly toss to distribute. Spoon mushrooms around the perimeter of the dish, straining excess liquid as you go. Top with avocado slices. Serve with wedges of lemon or lime and garnish with cilantro if desired.