Cashew Noodle Salad with Veggies
Ingredients
Cashew Sauce
½ cup low sodium soy sauce
1 cup raw cashews + more to toast for topping the final dish
1 tb grated ginger
4 small/medium garlic cloves
2 Tb honey
¼ cup unseasoned rice vinegar
2 tsp sriracha
1 tsp pepper
Noodles + Fresh Toppings
1 9.5oz package 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
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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About
This is a great noodle dish that can be made with gluten free noodles and is naturally vegan. Packed with fresh veggies and a creamy cashew sauce - it's perfect to take to work for lunch!
Yield:
4 servings
Added:
Monday, April 4, 2016 - 7:03am
