Cucumber and Cashew Noodle Salad
Beautifully vibrant and green, great as a lunchbox treat!
Serves
4
Featuring
Featuring Clearspring Noodles
Ingredients
For The Salad:
4 portions of your favourite noodles (80g per person)
100g frozen edamame beans
1 cucumber, chopped into bitesize pieces
1 avocado, chopped into bite-sized pieces
Handful of mint leaves, chopped
1 tbsp sesame seeds, toasted
100g cashews, toasted
For The Dressing:
Juice of 1 lime
2 tbsp toasted sesame oil
1 tbsp tamari or soy sauce
2 tbsp white wine vinegar
1 tbsp Clearspring Brown Rice Miso Paste
Pinch of salt
All ingredients are available to purchase in our Farm Shop
Method
- Place a large saucepan of salted water over a medium heat and bring to the boil.
- Once boiling, cook the noodles following the instructions on the packet – adding the edamame beans for the last 3 minutes. Once cooked, drain and rinse with cold water to prevent any further cooking.
- Whisk all the ingredients for the dressing together in a small bowl with a pinch of salt.
- Place the cooked noodles and edamame beans in a large mixing bowl and add the remaining salad ingredients. Keep back a few cashews, mint leaves and sesame seeds to sprinkle on top.
- Pour over the dressing and stir through before serving.
[Recipe courtesy of Clearspring]
