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Chilled Noodle Salad with Ginger Wasabi Dressing

Prep Time10 mins
Cook Time8 mins
Total Time18 mins
Course: dinner, lunch, picnic
Servings: 4
Author: Lynn Crawford


  • 1 pkg 340 g Catelli Healthy Harvest Ancient Grains Spaghettini
  • 2 cups snow peas thinly sliced diagonally
  • 1 cup shelled edamame
  • 1 small English cucumber
  • 2 cups napa cabbage finely shredded
  • 1 cup red pepper cut into matchsticks
  • 3 green onions thinly sliced
  • 1 ripe avocado sliced
  • 1/4 cup cilantro leaves
  • 2 tbsp black sesame seeds


  • Cook pasta according to package directions; drain well. Rinse under cold water until well chilled; transfer to large bowl and set aside.
  • In a pot of boiling water, cook snow peas and edamame until tender-crisp. Drain and rinse under cold water until well chilled; set aside.
  • Meanwhile, halve the cucumber lengthwise and use the end of a spoon to scoop and discard seeds; cut cucumber into julienne strips.
  • Ginger-Wasabi Dressing: Whisk together rice vinegar, canola oil, soy sauce, lemon juice and zest, brown sugar, sesame oil and ginger. Season with wasabi to taste.
  • Add cucumber, snow peas, edamame, napa cabbage, red pepper, green onions and avocado to noodles; toss with enough dressing to coat.
  • Garnish with cilantro leaves and black sesame seeds.
  • Tip: If you have time, you can chill the noodle dish by refrigerating for 1 to 4 hours.


To make Ginger-Wasabi Dressing whisk together 1/4 cup seasoned rice vinegar, 3 tbsp canola oil, 2 tbsp soy sauce, 2 tbsp lemon juice, 1 tsp lemon zest, 2 tsp brown sugar, 2 tsp sesame oil, and 1 tsp grated fresh ginger. Add wasabi to taste.