Cashew Noodle Salad with Veggies
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
In a small cuisinart, finely mince garlic.
Add all of the sauce ingredients except the cashews and blend until combined.
Then add the raw cashews and blend until smooth or mostly smooth.
Let the sauce sit while you prepare the noodles and veggies. You will blend it again right before mixing it with the noodles.
Prepare noodles according to package instruction. Drain and set aside.
Lightly toast a handful of cashews to top each noodle dish. Toast at 350F for about 5 min.
Prepare all the fresh toppings.
Toss noodles in sauce and add toppings.
Season with salt, pepper and more sriracha if you prefer.
Serve and Enjoy!
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!
Monday, April 4, 2016 - 7:03am