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Sesame Ginger Noodle Salad with Cashews

PREP 30 minutes
COOK 15 minutes
TOTAL 1 hour 15 minutes
Yield 7 Servings
Created by: Charlene Carey
Sesame Ginger Noodle Salad Recipe
A refreshing cold salad packed with vibrant vegetables and a savory sesame ginger dressing.
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Course: Salad
Cuisine: Asian

Equipment

  • Mixing bowl
  • Skillet
  • Pot
  • Measuring cups
  • Cutting board
  • Knife
  • Jar for Dressing

Ingredients

  • ¾ C Raw Cashews whole
  • 1 C Shelled Edamame frozen (optional)
  • ½ lb Angel Hair Whole Wheat Pasta or thin spaghetti, soba noodles or gluten free noodles
  • 1 ½ C Red Bell Pepper sliced thin and into bite size pieces, about 1 large pepper
  • 1 ½ C Sugar Snap or Snow Peas cut on the bias and in bite size pieces
  • 2 C Savoy or Green Cabbage or a mix of green and purple
  • 2 Scallions green and white parts sliced thin
  • 3 Tbs Sesame Seeds
  • 3-4 Stems Fresh Cilantro and/or Thai Basil chopped for garnish
  • ⅓ C Tamari
  • ¼ C Toasted Sesame Oil
  • 1 Tbs Honey or Maple Syrup
  • ¼ tsp Cayenne Pepper or use 1-2 tsp Sriracha - adjust to taste
  • 2 tsp Fresh Ginger microplaned or finely grated
  • 2 Limes one juiced, one sliced for serving

Instructions

  • Start by tossing the raw cashews in a dry skillet over medium heat. Keep an eye on them as they toast, looking for a nice golden hue and a nutty aroma. Stir frequently to avoid burning.
  • Boil some water and add your choice of angel hair, soba, or gluten-free noodles. They are ready when tender but still have a slight bite. Rinse them under cold water after cooking to keep them from sticking.
  • Slice the red bell pepper, sugar snap peas, and cabbage into manageable pieces. Thinly slice the scallions; these will add a fresh note to the salad.
  • In a bowl, whisk together tamari, toasted sesame oil, honey or maple syrup, cayenne, fresh ginger, and lime juice until smooth and fragrant. If it feels too oily, add a splash more lime juice for balance.
  • In a large mixing bowl, combine the noodles, veggies, and toasted cashews. Pour the dressing over and gently toss to coat all ingredients without squishing anything.
  • Sprinkle sesame seeds and chopped herbs over top. For the best flavor, let the salad chill in the fridge for at least 30 minutes before serving to allow flavors to mingle.

Notes

Store in a covered container in the refrigerator for up to four days.