Cashew Noodle Salad with Fresh Veggies

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by: OatandSesame






With fresh herbs and vegetables on hand, a quick cold noodle salad is perfect for lunch! I’ve created a creamy cashew sauce with a little kick and topped it all with fresh cilantro which is essential to bring the flavors together.




ingredients

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serves: 4

Cashew Sauce

1/2 cup low sodium soy sauce

1 cup raw cashews + more to toast for topping the final dish

1 tb grated ginger

4 cloves small/medium garlic

2 tb honey

1/4 cup unseasoned rice vinegar

2 tsp sriracha

1 tsp pepper

Noodles + Fresh Toppings

1 package 9.5oz of soba noodles (or other noodle of choice)

1 cucumber, chopped

1 red pepper, chopped

2 carrots, shredded

1 cup pea pods

1 cup cilantro, chopped

Nutrition Facts
Cashew Noodle Salad with Fresh Veggies

Servings Per Recipe: 4

Amount per Serving

Calories: 355

  • Total Fat: 1.9 g
  •     Saturated Fat: 0.3 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 1639.7 mg
  • Total Carbs: 75.3 g
  •     Dietary Fiber: 4.4 g
  •     Sugars: 15 g
  • Protein: 15 g
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preparation

1.  Cashew Sauce

2.  In a small cuisinart, finely mince garlic.

3.  Add all of the sauce ingredients except the cashews and blend until combined.

4.  Then add the raw cashews and blend until smooth or mostly smooth.

5.  Let the sauce sit while you prepare the noodles and veggies. You will blend it again right before mixing it with the noodles.

6.  Assembly

7.  Prepare noodles according to package instruction. Drain and set aside.

8.  Lightly toast a handful of cashews to top each noodle dish. Toast at 350F for about 5 min.

9.  Prepare all the fresh toppings.

10.  Toss noodles in sauce and add toppings.

11.  Season with salt, pepper and more sriracha if you prefer.

12.  Serve and Enjoy!

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