SESAME-GINGER NOODLE SALAD WITH CASHEWS

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
SESAME-GINGER NOODLE SALAD WITH CASHEWS


Instructions

  1. 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!)
  2. ...............
  3. Read more instructions >> Click Here

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