Ingredients
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1 (12 oz) pkg gluten-free spaghetti
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1/2 cup reduced-sodium tamari
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1/4 cup balsamic vinegar
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1 tbsp honey
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1/4 cup toasted sesame oil
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1 cup frozen shelled edamame, thawed
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2 cups shredded red cabbage
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2 cups matchstick cut carrots
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1 bunch green onions, thinly sliced
Steps
1
Heat a large pot of salted water to a boil on high. Cook the spaghetti according to package directions.
2
Meanwhile, in a large bowl, whisk the tamari, vinegar, and honey until well combined. Whisk in the sesame oil until incorporated. Season with pepper. Add the edamame, cabbage, carrots, and green onions.
3
Drain the spaghetti and rinse until cool. Add to bowl with veggies. Toss to combine. Serve immediately or cover and refrigerate up to 1 day.
Tips
This also pairs perfectly with proteins like shrimp, chicken, or pork.
