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

Recipes by 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. 

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