A flavor packed dressing with crunchy veggies, Sesame 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! This recipe is vegetarian, easily vegan and gluten free
Course Dinner, Lunch
Keyword Asian Sesame Noodle Salad
Prep Time 30minutes
Cook Time 15minutes
Rest Time: 30minutes
Total Time 1hour5minutes
Servings 7- 8 Servings
Author Traci York | Vanilla And Bean
For the Salad:
3/4C (100g)Raw Cashewswhole
1C (140g)Shelled Edamamefrozen (optional)
1/2 lb (230g)Angel Hair Whole Wheat Pasta or thin spaghetti, soba noodles or gluten free noodles.
1 1/2C (170g)Red Bell Pepper* (see note)sliced thin and into bite size pieces, about 1 large pepper
1 1/2C (150g)Sugar Snap or Snow Peascut on the bias and in bite size pieces
2C (100g)Savoy or Green Cabbageor a mix of green and purple
2Scallionsgreen and white parts sliced thin
3-4 StemsFresh Cilantro and/or Thai Basilchopped for garnish
1/4tspCayenne Pepperground or use 1-2 tsp Sriracha - adjust to taste
2tspFresh Gingermicroplaned or finely grated
2Limesone juiced, one sliced for serving
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. The cashews 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!)
Optional Edamame: Bring a large pot of water to a boil. Once boiling add the frozen edamame. Set a timer for five minutes and cook the edamame on high heat. The water should return to a boil. After five minutes, fish the edamame out of the pot with a slotted spoon and transfer it to a strainer reserving the cooking water for the pasta. Rinse under cool running water. Set aside.Bring the water back to a boil, adding more water if needed, to cook the noodles.
Cook the noodles according to package directions. The noodles should be cooked al dente (to the tooth - not soggy). While the noodles are cooking, 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 in the refrigerator for up to four days.
For the Dressing:
In a small jar add the Tamari, sesame oil, honey or maple syrup, cayenne (or Sriracha), lime juice and ginger. Shake well and set aside until ready to use.
*I like to use carrots as a sub for red bell pepper, or sometimes I throw both in. Nutrition below includes edamame.