Click for Cookbook LOGIN
"Those who forget the pasta are condemned to reheat it."--Unknown

Sesame-Ginger Noodle Salad with Cashews Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Sesame-Ginger Noodle Salad with Cashews is from Annette's Plant Based/Vegan Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
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
Directions:
Directions:
For the Salad:
Preheat oven to 350 and toast cashews for about 13-15 minutes. Alternatively, dry-toast the cashews on medium-low in a skillet tossing and flipping the cashews occassionally for about 5-6 minutes - watch these carefully as they burn quickly. They should be golden and fragrant when ready. Once cool, rough chop and set aside. (I like the oven method better with cashews as the pan method produces uneven toasting - but for the sake of leaving the oven off.. there's an option!)

Cook the noodles according to package directions. The noodles should be cooked al dente (to the tooth - not soggy). Meanwhile, make the dressing (see below). Set aside. Drain and rinse the noodles. Transfer them to a large mixing bowl, pour the dressing on and toss to coat. Rest the noodles in the refrigerator while you finish chopping/assembling all the veggies.

To the noodles in the large mixing bowl, add the bell peppers (and/or carrots), peas, cabbage, scallions, sesame seeds, herbs and chopped cashews. Toss well so that all the ingredients are evenly distributed. Chill at least 30 minutes prior to serving so the flavors have time to marry. Serve with extra lime wedges and Sriracha (if desired). Store in a covered container for up to four days.

For the Dressing:
In a small bowl whisk together the Tamari, sesame oil, honey or maple syrup, cayenne (or Sriracha), lime juice and ginger. Set aside.
Number Of Servings:
Number Of Servings:
7-8
Personal Notes:
Personal Notes:
I like to use carrots as a sub for red bell pepper, or sometimes I throw both in.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

 

 

40W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 1,500,000 in our family cookbooks!