Crunchy Cashew Noodle Salad
This Crunchy Cashew Noodle Salad packs Asian-inspired flavour with tons of textural, crisp veggies! A perfect year-round side or meal that is packable and meal-prep friendly for work or school lunches.
Jump to RecipeIngredients & Inspiration
I have a great love for noodles. Give me noodles hot, give me noodles cold, for me noodles never get old! Oh snap, did I just make a rhyme? I am definitely a bigger dork than I thought. But truly, cold salads are such a satisfying way to enjoy those gloriously slurpy noodles, especially when they’re coated in a scrumptious, tangy and nutty sauce and paired with toasted crunchy cashews and all your fave veggies.
This Crunchy Cashew Noodle Salad is not only ridiculously yummy, it’s super nutritious! It’s well balanced with plant-based protein, healthy fats, loads of fibre and complex carbs to keep you fuelled and feeling fab.
What you’ll need
- ramen noodles (wheat/rice/soba)
- raw cashews
- shelled edamame
- bell pepper
- green/purple cabbage
- green onions
- carrot
- sugar snap peas
- fresh cilantro and/or Thai basil
For the Dressing
- GF soy sauce/tamari
- tahini
- toasted sesame oil
- maple syrup/agave/date syrup
- red chilli flakes
- fresh ginger
- garlic
- lime juice
Make It Your Own
There’s plenty of room to switch things up here to make this Crunchy Cashew Noodle Salad the best for you. Edamame not your thing? Try cubing up some extra firm tofu instead. Don’t have tahini? Use peanut butter in it’s place (or any drippy nut/seed butter you like). Heck, even if you’re nut-free you could swap the toasted cashews for pepitas or sunflower seeds instead. The possibilities are only as endless as your creativity!
Why We ♥︎ crunchy cashew noodle salad
Salads get a bad rap for being boring, bland and not satisfying enough, but let me tell you, this one right here is all flavour and totally filling enough to be a meal all on it’s own.
You’re going to love this Crunchy Cashew Noodle Salad because:
- You don’t have to be good at cooking to make this
- The recipe is über customizable to suit the ingredients you already have
- It’s packed with so much plant-powered nutrition
- It’s yummy AF!
How to make crunchy cashew noodle salad
- Cook your noodles of choice according to package directions, rinse in cold water and set aside to cool completely.
- While your noodles cook, chop all your veggies and add to a large serving bowl, then add the cooled noodles.
- Whisk together the tahini soy dressing in a small jar or bowl and pour over the salad.
- Toss the salad thoroughly until the sauce has coated all the noodle and veggies. Enjoy right away or chill for at least minutes to allow the flavour develop a little longer.
#Sendnoods
This Crunchy Cashew Noodle Salad is there for you when you’re craving slurpy, chewy noodles but also want the satisfying crunch of nuts and cold, crisp veggies. It’s a flavour bomb that will have you going back for slurpy seconds, guaranteed!
If you’re looking for more satisfying salads you might love my Asian-Inspired Tofu Salad Rolls, Nourish Bowls with Spicy Coconut Rice, or this Roasted Carrot, Beet & Brussels Salad!
Lastly, if you made this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @SteamyVegan and use hashtag #SteamyVegan! I seriously love seeing what you’re cooking up! Plus make sure to check me out on YouTube — I have HUNDREDS of videos to give you limitless plant-based inspiration!
Crunchy Cashew Noodle Salad
Ingredients
- 3 bricks dry ramen noodles wheat, rice, soba
- ¾ cup cashews sub peanuts/sunflower/pumpkin seeds
- 1 cup shelled frozen edamame thawed
- 1 large red bell pepper, diced
- 2 cups green or purple cabbage, shredded
- 2 green onions, thinly sliced
- 1 large carrot, grated
- 1½ cups sugar snap peas
- ¾ cup fresh cilantro and/or Thai basil, chopped
Tahini Soy Dressing
- 2½ tbsp soy sauce or GF tamari
- 3½ tbsp tahini
- 2 tbsp toasted sesame oil
- 1 tbsp maple syrup sub agave or date syrup
- ¾ tsp red chilli flakes
- 2 tsp fresh grated ginger
- 1 clove garlic, minced
- juice of 1 large lime
Instructions
- Cook your ramen noodles according to package directions and rinse under cold water. Set aside to cool.
- While the noodles cook, toast your cashews in a small skillet for 7 to 10 minutes on medium-high heat, stirring frequently to prevent burning, until they become golden and fragrant. Remove from skillet immediately and transfer to a bowl to cool.
- Prep and chop all your veggies and arrange in a large serving bowl. Set aside.
- To a jar or small bowl add all the dressing ingredients and whisk thoroughly until a nice creamy texture forms. Thin out with a few extra tbsp of water until your desired consistency is reached.
- To the bowl of veggies add the cooked and cooled noodles, toasted cashews and pour over the dressing. Toss the salad until all the ingredients have been thoroughly coated in the tahini soy dressing. Enjoy right away or chill for 30 minutes to enjoy it a little colder. Sprinkle additional chopped cilantro and sesame seeds for garnish and DIG IN!
