This Cashew Noodle Salad is a cold noodle dish that can be made with gluten free noodles and is naturally vegan. Packed with fresh, raw veggies and a creamy cashew sauce – it’s perfect to take to work for lunch!
Yesterday I planted all my vegetable seeds in my seed starting pots. My favorite new item for the year thus far is the Pink Boar tomato – pinkish with metallic green stripes. Besides the April snowstorm we got last night, spring is alive and well (at least inside my house).
Once my garden is underway and I have fresh herbs and vegetables on hand, this noodle salad is perfect for lunch!
The creamy cashew sauce has just a little kick and the fresh cilantro is essential to bring all the flavors together. The creamy sauce coats the noodles and the fresh veggies and herbs bring the crunch and brightness.
Making this Cashew Noodle Salad is as simple as this:
- Blend sauce ingredients.
- Cook soba noodles.
- Chop veggies and herbs.
- Mix it all together and add toppings!
- 1/2 cup low sodium soy sauce
- 1 cup raw cashews + more to toast for topping the final dish
- 1 tb grated ginger
- 4 small/medium garlic cloves
- 2 Tb honey
- 1/4 cup unseasoned rice vinegar
- 2 tsp sriracha
- 1 tsp pepper
- 9.5 oz soba noodles or other noodle of choice
- 1 cucumber chopped
- 1 red pepper chopped
- 2 carrots shredded
- 1 cup pea pods
- 1 cup cilantro chopped
In a small cuisinart, finely mince garlic.
Add all of the sauce ingredients except the cashews and blend until combined.
Then add the raw cashews and blend until smooth or mostly smooth.
Let the sauce sit while you prepare the noodles and veggies. You will blend it again right before mixing it with the noodles.
Prepare noodles according to package instruction. Drain and set aside.
Lightly toast a handful of cashews to top each noodle dish. Toast at 350F for about 5 min.
Prepare all the fresh toppings.
Toss noodles in sauce and add toppings.
Season with salt, pepper and more sriracha if you prefer.
Serve and Enjoy!