A flavor packed sauce with crunchy veggies, Sesame-Ginger Noodle Salad with Cashews comes together with ease. Make once, eat all week! Vegan + Optionally Gluten Free
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Sesame-Ginger Noodle Salad with Cashews

A flavor packed dressing with crunchy veggies, Sesame-Ginger Noodle Salad with Cashews comes together with ease. Make once, eat all week! Use your favorite noodle. Soba, whole wheat angel hair, spaghetti or gluten free varieties work beautifully! Picnics, potlucks, weekday lunch or summertime dinner... versatile and delicious! Vegetarian + Vegan + Optionally Gluten Free
Servings 7 - 8 Servings
Calories 328kcal
Author Traci York | Vanilla And Bean

Ingredients

For the Salad:

  • 3/4 C (100g) Raw Cashews whole
  • 1/2 lb (230g) Angel Hair Whole Wheat Pasta (or soba noodles)
  • 1 1/2 C (170g) Red Bell Pepper* (see note) sliced thin and into bite size pieces (about 1 large pepper)
  • 1 1/2 C (150g) Sugar Snap or Snow Peas sliced long and thin
  • 2 C (100g) Savoy or Green Cabbage or a mix of green and purple
  • 2 Scallions green and white parts sliced thin
  • 3 Tbs Sesame Seeds
  • 3-4 Stems Fresh Cilantro and/or Thai Basil chopped for garnish

For the Dressing:

  • 1/3 C (76g) Tamari
  • 1/4 C (50g) Toasted Sesame Oil
  • 1 Tbs Honey or Maple Syrup (use maple for vegan option)
  • 1/4 tsp Cayenne Pepper ground (or use 1-2 tsp Sriracha - adjust to taste)
  • 2 tsp Fresh Ginger microplaned or finely grated
  • 2 Limes one juiced, one sliced for serving

Instructions

For the Salad:

  • Preheat oven to 350 and toast cashews for about 13-15 minutes. Alternatively, dry-toast the cashews on medium-low in a skillet tossing and flipping the cashews occassionally for about 5-6 minutes - watch these carefully as they burn quickly. They should be golden and fragrant when ready. Once cool, rough chop and set aside. (I like the oven method better with cashews as the pan method produces uneven toasting - but for the sake of leaving the oven off.. there's an option!)
  • Cook the noodles according to package directions. The noodles should be cooked al dente (to the tooth - not soggy). Meanwhile, make the dressing (see below). Set aside. Drain and rinse the noodles. Transfer them to a large mixing bowl, pour the dressing on and toss to coat. Rest the noodles in the refrigerator while you finish chopping/assembling all the veggies. 
  • To the noodles in the large mixing bowl, add the bell peppers (and/or carrots), peas, cabbage, scallions, sesame seeds, herbs and chopped cashews. Toss well so that all the ingredients are evenly distributed. Chill at least 30 minutes prior to serving so the flavors have time to marry. Serve with extra lime wedges and Sriracha (if desired). Store in a covered container for up to four days.

For the Dressing:

  • In a small bowl whisk together the Tamari, sesame oil, honey or maple syrup, cayenne (or Sriracha), lime juice and ginger. Set aside. 

Notes

*I like to use carrots as a sub for red bell pepper, or sometimes I throw both in. 

Nutrition

Calories: 328kcal | Carbohydrates: 40g | Protein: 11g | Fat: 16g | Saturated Fat: 3g | Sodium: 631mg | Potassium: 387mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1527IU | Vitamin C: 66mg | Calcium: 85mg | Iron: 4mg