Name: Ginger-Miso Pasta Salad with Edamame, Cabbage & Cucumber
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: 4 ½ cups edamame; 1 ½ English cucumbers; 3 (2 ½ cm) pieces ginger root; 45 ml miso paste, white; 425 g rotini pasta; 1 ½ (397 g) bags shredded cabbage (coleslaw mix); black pepper; pure maple syrup; rice vinegar; salt; soy sauce; toasted sesame oil

Ginger-Miso Pasta Salad with Edamame, Cabbage & Cucumber Ginger-Miso Pasta Salad with Edamame, Cabbage & Cucumber — a 30-minute lunch recipe with 12 ingredients, serving 6.Ingredients

4 ½ cups edamame

1 ½ English cucumbers

3 (2 ½ cm) pieces ginger root

45 ml miso paste, white

425 g rotini pasta

1 ½ (397 g) bags shredded cabbage (coleslaw mix)

black pepper

pure maple syrup

rice vinegar

salt

soy sauce

toasted sesame oil

Instructions

Fill a large pot halfway with hot water (from the tap), cover, and bring to a boil. Uncover, add salt and pasta, and stir for a few seconds. Cook until desired firmness, 8-10 minutes.

Meanwhile, wash, dry, peel, and mince ginger. Place in a large bowl along with oil, vinegar, soy sauce, miso paste, maple syrup, and pepper; whisk to combine the dressing.

Place edamame in a colander and rinse under hot, running water (from the tap) to defrost; drain and add to the bowl with the dressing.

Wash, dry, trim, and halve cucumbers lengthwise, then cut crosswise into thin half-moons. Add to the bowl.

Add cabbage to the bowl and set aside.

When the pasta is done, drain and rinse under cold water to cool. Add to the bowl and stir to combine the pasta salad.

To serve, divide pasta salad between plates or bowls. Enjoy!

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