Description
A refreshing sesame ginger noodle salad with vegetables and cashews, perfect for a light meal or side dish.
Ingredients
Scale
- 3/4 C (100g) Raw Cashews, whole
- 1 C (140g) Shelled Edamame, frozen (optional)
- 1/2 lb (230g) Angel Hair Whole Wheat Pasta or thin spaghetti, soba noodles or gluten free noodles
- 1 1/2 C (170g) Red Bell Pepper, sliced thin
- 1 1/2 C (150g) Sugar Snap or Snow Peas, cut on the bias
- 2 C (100g) Savoy or Green Cabbage or a mix of green and purple
- 2 Scallions, sliced thin
- 3 Tbs Sesame Seeds
- 3–4 Stems Fresh Cilantro and/or Thai Basil, chopped
- 2 Limes, one juiced, one sliced for serving
- 1/3 C (76g) Tamari
- 1/4 C (50g) Toasted Sesame Oil
- 1 Tbs Honey or Maple Syrup
- 1/4 tsp Cayenne Pepper
- 2 tsp Fresh Ginger, microplaned
Instructions
- Whisk the Dressing: Start by whisking together 1/4 C (50g) toasted sesame oil, 2 tsp fresh ginger, 1 Tbs honey or maple syrup, juice of 1 lime, and 1/3 C (76g) tamari in a small jar. The aroma will be fragrant and zesty. If the dressing feels too thick, add a splash of water to loosen it up.
- Cook the Noodles: Boil your chosen noodles for 5-7 minutes until they are al dente. Stir the noodles occasionally to prevent sticking. Once cooked, rinse them under cold water to stop the cooking process.
- Toss in Veggies: While the noodles cool, chop your fresh vegetables including 1 1/2 C (170g) red bell pepper and 1 1/2 C (150g) sugar snap peas. Toss them in a large mixing bowl with 3-4 stems of chopped cilantro. Ensure everything is diced evenly for consistent bites.
- Combine the Noodles: Add the cooled noodles to the bowl with the chopped veggies. Drizzle the prepared dressing over everything and gently toss to coat evenly, careful not to over-mix to retain the texture of the vegetables.
- Chill & Serve: Refrigerate the salad for at least 30 minutes. This will allow the flavors to develop and blend together. Check the seasoning before serving; adjust with a splash more lime juice or tamari if needed. Serve chilled, garnished with lime wedges if desired.
Notes
- Storage Tips: Store in a covered container in the refrigerator for up to four days.
- Expert Tips: For the best flavor, use the freshest vegetables available. If the noodles become too soggy, rinsing them with cold water right after cooking will help keep them al dente. For personalized spice levels, consider adding a dash of Sriracha or adjusting the cayenne to taste.
- Reheating Instructions: This salad is best served cold and does not require reheating, but should be eaten fresh.
- Serving Suggestions: Serve chilled with lime wedges on the side. Pair with grilled tofu or tempeh for protein, and garnished with additional herbs like mint or cilantro.
- Recipe Variations: You may add diced avocado for creaminess, replace sesame oil with peanut oil for a different flavor, or include grilled chicken for a non-vegan option.
- Ingredient Notes: Choose seasonal and organic vegetables for the freshest taste and crunch. If Tamari is not available, regular soy sauce can be used if gluten-free is not required.
Nutrition
- Serving Size: 1 serving
- Calories: 352
- Sugar: 7g
- Sodium: 632mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 13g
- Cholesterol: 0mg