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    Oh My Veggies » Vegetarian Recipes » Gluten Free Vegetarian Recipes

    Edamame Salad with Rice Noodles, Lychee, and Chili-Lime Dressing

    Published: Feb 12, 2014 · by Nicole · Updated: Aug 22, 2023 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    This Rice Noodle and Edamame Salad is simple, light, and packed with flavor from lychee, fresh herbs, and a homemade chili-lime dressing. Plus, it's vegetarian, vegan, and comes together in under 15 minutes!

    rice noodle and edamame salad being served

    As much as I love cooking, some nights the thought of cooking dinner is more than I can bear.

    It's not the actual cooking I have a problem with, but some nights it simply boils down to deciding what we're going to actually have for dinner.

    I've given up asking my husband what he wants for dinner because his answer will inevitably be "something yummy".  Helpful, isn't he? 😉

    The problem is that I have so many dishes and recipes I want to try, piled high in Pinterest boards and to-do lists, that I feel completely overwhelmed. So I just turn to my favurite old dinner faithfuls instead.

    In fact, this problem was the inspiration for creating my cookbook - Weeknight One Pot Vegan Cooking - which is packed with simple dishes that can be cooked up in a single pot or pan.

    Another good option is meal planning. I put together a meal plan for the week, and try to stick to it as much as humanly possible. And it's working, so far at least. Check out my guide to vegan meal planning for more inspiration .

    While you're here, be sure to grab our FREE 5-Day Meatless Meal Plan. It's packed with tasty recipes to make vegetarian cooking easy and delicious!

    edamame salad with rice noodles

    Making Rice Noodle & Edamame Salad

    I do love edamame - which is just soybeans in the pod. Those little morsels are so tasty just dipped in a bit of soy sauce, or incorporated in a tasty vegan pho.

    I wanted to really show off the edamame in this dish - so I made it the star of the show in this edamame salad.

    Vermicelli rice noodles add some substance, making this a light but filling vegetarian (and vegan) meal.

    And it's bursting with flavor from fresh lychee, herbs, red onions, radish, and a homemade Chili-Lime dressing.

    If you don't have access to lychees, you can leave them out and this will still be a tasty edamame salad. But they really are a great addition if you can get your hands on them.

    Even better - this recipe can be pulled together in under 15 minutes!

    This rice noodle and edamame salad is fresh, fast, and light, making it perfect for those hot sticky summer nights when the last thing you feel like doing is slaving away in a hot kitchen. It's also makes a great healthy meatless lunch too!

    For more tasty vegetarian meal ideas, check out these easy vegan dinner recipes or my favorite pasta dishes.

    While you're here, be sure to grab our FREE 5-Day Meatless Meal Plan. It's packed with tasty recipes to make vegetarian cooking easy and delicious!

    Recipe

    Edamame Salad with Rice Noodles and Chili-Lime Dressing

    This Rice Noodle and Edamame Salad is simple, light, and packed with flavor from lychee, fresh herbs, and a homemade chili-lime dressing. Plus, it's vegetarian, vegan, and comes together in under 15 minutes!
    Print Recipe Pin Recipe Email Recipe
    Total Time: 15 minutes minutes
    Course: Appetizer, Cocktails, Main Course, Salad
    Cuisine: Asian, Salads
    Keyword: Delicious Everyday, easy edamame salad, edamame salad, what to make with lychee
    Servings: 4 servings
    Calories: 378kcal
    Author: Oh My Veggies

    Ingredients

    • 5.5 oz vermicelli rice noodles
    • 1 cup edamame steamed and shelled
    • 1 ½ cups coriander (cilantro) leaves chopped
    • 1 cup mint leaves chopped
    • 1 cucumber halved, and finely sliced
    • 2 celery stalks finely sliced
    • 3 radishes finely sliced
    • 1 red onion finely sliced
    • 1 cup fresh lychees halved, seed and skin removed
    • ⅓ cup roasted and salted cashews roughly chopped
    • CHILI-LIME DRESSING:
    • ¼ cup chilli jam
    • ¼ cup lime juice around 2 limes
    • 1 tbsp soy sauce gluten-free variety if needed
    • 1 tsp ginger freshly grated
    • 1 clove garlic grated
    US Customary - Metric

    Instructions

    • Place vermicelli in a large bowl and cover with warm water and leave for 10 minutes. Drain and rinse under cold water before placing in a large serving bowl along with the coriander, mint, cucumber, celery, radish and red onion. Toss well to combine. Top with the edamame, lychees and chopped cashews.
    • To make the dressing combine the chilli jam, lime juice, soy, ginger and garlic and stir to combine. Add to the salad just before serving, and toss well to combine.

    Nutrition

    Calories: 378kcalCarbohydrates: 70gProtein: 9gFat: 7gSaturated Fat: 1gSodium: 413mgPotassium: 609mgFiber: 5gSugar: 21gVitamin A: 960IUVitamin C: 52.6mgCalcium: 89mgIron: 3.1mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
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    Dairy Free Recipes, Delicious Everyday, Gluten Free Vegetarian Recipes, Salads, Vegan Recipes, Vegan Salads, Vegan Side Dishes, Vegetarian Recipes, Vegetarian Side Dishes DE

    Reader Interactions

    Comments

    1. Choc Chip Uru says

      November 30, -0001 at 12:00 am

      This is a great way to make dinner without over the top cooking - it looks so delicious :DCheersChoc Chip Uru

      Reply
    2. Maureen | Orgasmic Chef says

      November 30, -0001 at 12:00 am

      5 stars
      I think I could eat anything that has lychees in it but this salad has definite wow power.

      Reply
    3. Rosa says

      November 30, -0001 at 12:00 am

      So fresh, beautiful and mouthwatering! This salad is wonderful.Cheers,Rosa

      Reply
    4. Laura (Tutti Dolci) says

      November 30, -0001 at 12:00 am

      What a fresh and delicious salad, I love the chili lime dressing!

      Reply
    5. Lily (A Rhubarb Rhapsody) says

      November 30, -0001 at 12:00 am

      This looks so refreshing and vibrant. Would be great to take to a bbq in the lingering summer heat. As for coriander, Sun, lots and lots of sun. Keep it in a pot until it's quite big and strong before planting it in your garden. I've found if I plant them while they're small they get devoured by pests. Now, please tell me how i can stop caterpillars from eating all of my rocket!

      Reply
      • Jennifer says

        November 30, -0001 at 12:00 am

        Thanks for your tips on growing coriander Lily 😀 As for stopping the caterpillars eating your rocket, maybe some fibreglass mesh might stop them?

        Reply
    6. Jill says

      November 30, -0001 at 12:00 am

      What would you suggest as a substitute for the lychees?

      Reply
      • Jennifer says

        November 30, -0001 at 12:00 am

        Hi Jill, 🙂 I'd suggest trying grapes as a substitute for lychees. Enjoy the salad 😀

        Reply

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    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
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