SESAME-GINGER NOODLE SALAD WITH CASHEWS


A flavor packed dressing with crunchy veggies, Sesame-Ginger Noodle Salad with Cashews comes together with ease. Make once, eat all week! vegan + vegetarian + gluten free option

Servings: 7 - 8 Servings
Author : Traci York | Vanilla And Bean

Ingredients
For the Salad:
  • 3/4 C (100g) Raw Cashews whole
  • 1/2 lb (230g) Angel Hair Whole Wheat Pasta (or soba noodles)
  • 1 1/2 C (170g) Red Bell Pepper* (see note) sliced thin and into bite size pieces (about 1 large pepper)
  • 1 1/2 C (150g) Sugar Snap or Snow Peas sliced long and thin
  • 2 C (100g) 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

For the Dressing:
  • 1/3 C (76g) Tamari
  • 1/4 C (50g) Toasted Sesame Oil
  • 1 Tbs Honey or Maple Syrup (use maple for vegan option)
  • 1/4 tsp Cayenne Pepper ground (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
For the Salad:
  1. Preheat oven to 350 and toast cashews for about 13-15 minutes. 

You can visit vanillaandbean.com for full instructions.

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