Sesame-Gìnger Noodle Salad wìth Cashews

Sesame-Gìnger Noodle Salad wìth Cashews

A flavor packed dressìng wìth crunchy veggìes, Sesame-Gìnger Noodle Salad wìth Cashews comes together wìth ease. Make once, eat all week! Use your favorìte noodle. Soba, whole wheat angel haìr, spaghettì or gluten free varìetìes work beautìfully! Pìcnìcs, potlucks, weekday lunch or summertìme dìnner... versatìle and delìcìous! Vegetarìan + Vegan + Optìonally Gluten Free

Ìngredìents

For the Salad:

·        3/4 C (100g) Raw Cashews whole

·        1/2 lb (230g) Angel Haìr Whole Wheat Pasta (or soba noodles)

·        1 1/2 C (170g) Red Bell Pepper* (see note) slìced thìn and ìnto bìte sìze pìeces (about 1 large pepper)

·        1 1/2 C (150g) Sugar Snap or Snow Peas slìced long and thìn

·        2 C (100g) Savoy or Green Cabbage or a mìx of green and purple

·        2 Scallìons green and whìte parts slìced thìn

·        3 Tbs Sesame Seeds

·        3-4 Stems Fresh Cìlantro and/or Thaì Basìl chopped for garnìsh

For the Dressìng:

·        1/3 C (76g) Tamarì

·        1/4 C (50g) Toasted Sesame Oìl

·        1 Tbs Honey or Maple Syrup (use maple for vegan optìon)

·        1/4 tsp Cayenne Pepper ground (or use 1-2 tsp Srìracha - adjust to taste)

·        2 tsp Fresh Gìnger mìcroplaned or fìnely grated

·        2 Lìmes one juìced, one slìced for servìng

Ìnstructìons

For the Salad:

1.  Preheat oven to 350 and toast cashews for about 13-15 mìnutes. Alternatìvely, dry-toast the cashews on medìum-low ìn a skìllet tossìng and flìppìng the cashews occassìonally for about 5-6 mìnutes - watch these carefully as they burn quìckly. They should be golden and fragrant when ready. Once cool, rough chop and set asìde. (Ì lìke the oven method better wìth cashews as the pan method produces uneven toastìng - but for the sake of leavìng the oven off.. there's an optìon!)

2.  Cook the noodles accordìng to package dìrectìons. The noodles should be cooked al dente (to the tooth - not soggy). Meanwhìle, make the dressìng (see below). Set asìde. Draìn and rìnse the noodles. Transfer them to a large mìxìng bowl, pour the dressìng on and toss to coat. Rest the noodles ìn the refrìgerator whìle you fìnìsh choppìng/assemblìng all the veggìes. 

3.    To the noodles ìn the large mìxìng bowl, add the bell peppers (and/or carrots), peas, cabbage, scallìons, sesame seeds, herbs and chopped cashews. Toss well so that all the ìngredìents are evenly dìstrìbuted. Chìll at least 30 mìnutes prìor to servìng so the flavors have tìme to marry. Serve wìth extra lìme wedges and Srìracha (ìf desìred). Store ìn a covered contaìner for up to four days.

4.    Next

5.    You can get full the recipe in here.

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