15 Minute Asian Noodle Salad

1/4 cup chopped Almonds

2 cups Napa Cabbage, sliced thin

1 cup Edamame 

1 small bunch Green onions, chopped 

1 small bunch Cilantro, chopped 

2 Carrots, shredded 

1 ” piece of Ginger, grated

6 ounces Rice Noodles, cooked according to package or kelp or zoodles or miracle noodles 

2 tablespoons Calamansi Juice or a mix of lemon and orange juice

1 tablespoons Soy Sauce

1/4 cup Sunflower Oil

1 tablespoon Sesame Oil

2 tablespoons Rice Vinegar

2 tablespoons Sugar or Agave or Honey 

Salt and Pepper, to taste 


Toss all of the ingredients together.

Cover and refrigerate for 30 minutes or overnight.

Mix well before serving


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