Makes 8 Cups

Pasta salads are perfect for picnics and potlucks as they hold up well. The napa cabbage can be replaced with Asian greens, thinly sliced kale, or spinach, and the green onions with sweet or red onions. Vary the colors of peppers, and add other veggies such as grated daikon, shredded red cabbage, or cucumber strips. Replace edamame with baked or smoked tofu. If you like spicy foods, increase the hot sauce. 


1/3 cup (85 ml) water
½ cup (125 ml) peanut butter
¼ cup (60 ml) freshly squeezed lime juice 
2 tablespoons (30 ml) unseasoned rice vinegar 
1½ tablespoons (22 ml) low-sodium or  regular tamari or Bragg Liquid Aminos 
1 tablespoon (15 ml) grated fresh ginger 2 cloves garlic, minced
1 teaspoon (5 ml) toasted sesame oil 
1 teaspoon (5 ml) chili sauce, hot sauce, or sriracha sauce, or pinch cayenne



5 ounces (150 g) dry edamame noodles, soba (buckwheat) noodles, or other noodles1 2/3 cups (375 ml) frozen shelled edamame, peas, or green chickpeas

2 cups (500 ml) thinly sliced napa cabbage (or other greens), packed

2 carrots, shredded or grated

1 red bed pepper, thinly sliced

½ cup (125 ml) chopped fresh cilantro, parsley, or basil (or a combination)

2 green onions, thinly sliced

¼ cup (60 ml) roasted unsalted peanuts, whole or coarsely chopped


To make the peanut dressing, put the water, peanut butter, lime juice, vinegar, tamari, ginger, garlic, sesame oil, and chili sauce in a medium bowl or jar and whisk until smooth. 

To make the salad, prepare the noodles and edamame according to package directions. Strain the noodles and rinse with cold water. Drain the edamame and rinse with cold water. 

Put the noodles and edamame in a large bowl. Add the Napa cabbage, carrots, red bell pepper, cilantro, and green onions. Pour the dressing on top and gently toss to combine the ingredients. Sprinkle the peanuts on top just before serving.


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