Carrot and pumpkin noodle salad

Toss warm carrot and pumpkin noodles in an orange and ginger dressing for a tasty side salad.

Carrot and Pumpkin Noodle Salad in Bowl

Serves

6

Prep

20m

Note: + cooling time

Cooking

10m

Ingredients

  • 2 x 250g pkts Coles Australian Carrot & Pumpkin Noodles
  • 200g frozen edamame or broad beans
  • 60g pkt Coles Australian Baby Rocket
  • ½ red onion, thinly sliced
  • ⅓ cup (55g) chopped smoked almonds
  • 1 tbs pepitas (pumpkin seeds), toasted
  • ⅓ cup (45g) dried cranberries

Orange & ginger dressing

  • ¼ cup (60ml) orange juice
  • 2 tbs olive oil
  • 2 tsp finely grated ginger
  • 1 garlic clove, crushed
  • ½ tsp sesame oil

Method

STEP 1

Cook the carrot and pumpkin noodles following packet directions. Place in a large bowl. Set aside to cool slightly.

STEP 2

Meanwhile, cook the edamame or broad beans in a saucepan of boiling water following packet directions. Refresh under cold water. Drain. Peel.

STEP 3

Add edamame or broad beans to the noodles in the bowl with rocket, onion, almonds, pepitas and cranberries.

STEP 4

To make the orange and ginger dressing, whisk the orange juice, olive oil, ginger, garlic and sesame oil in a jug. Drizzle over carrot mixture. Toss to combine. Transfer to a serving platter.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet.