Cucumber and Cashew Noodle Salad Recipe

Cucumber and Cashew Noodle Salad Recipe
Cucumber and Cashew Noodle Salad RecipeCucumber and Cashew Noodle Salad Recipe
  • Place a large saucepan of salted water over a medium heat and boil. Once boiling, cook the noodles following the instructions on the packet – adding the edamame beans at the last 3 minutes. Once cooked, drain and rinse with cold water to prevent any further cooking.
  • Put all the ingredients for the dressing together in a small bowl and add a pinch of salt.
  • Place the cooked noodles and edamame beans in a large mixing bowl and add the remaining salad ingredients.
  • Pour over the dressing and stir through before serving. Sprinkle on top a few cashews, mint leaves and sesame seeds when serving.

Duration It takes 10 mins to prepare and 15 mins to cook

Ingredients (Organic) For a serving of 4 people.

For The Dressing:
Juice of 1 Lime
2 Tablespoons Toasted Sesame Oil
1 Tablespoon Tamari
2 Tablespoons Wine Vinegar
1 Tablespoon Brown Rice Miso Paste
Salt
For The Salad
4 portions of Noodles
100g Frozen Edamame Beans
1 Cucumber, chopped into bitesize pieces
1 Avocado, peeled, stoned and chopped into bite-sized pieces
Handful of Mint Leaves, chopped (about 10g)
1 Tablespoon Sesame Seeds, toasted
1 Tablespoon Black Sesame Seeds
100g Cashews, toasted
Salt