Thai Noodle Salad with Cashew Carrot Ginger Sauce

Name: Thai Noodle Salad with Cashew Carrot Ginger Sauce
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 servings
Ingredients: 1 1/2 cups Pacific Foods Organic Cashew Carrot Ginger Soup; 2 tablespoons cashew butter; 2 teaspoons Chili garlic sauce; 1 1/2 teaspoons fresh grated ginger; 1 teaspoon grated garlic; 1 tablespoon fresh lime juice; 8 ounces brown rice noodles; 1 teaspoon sesame oil; 1 cup thinly sliced red cabbage; 1/2 cup thinly sliced English cucumber; 1/2 of a red bell pepper; 2 carrots; 2 green onions; 1/2 cup shelled edamame; 1/4 cup chopped cilantro

User Reviews

4.3

51 reviews

Good

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings
6 servings
Calories
270 kcal
Course
Main Course, Salad
Cuisine
Thai

Thai Noodle Salad with Cashew Carrot Ginger Sauce

Lindsey Herring

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This Thai Noodle Salad with Cashew Carrot Ginger Sauce is an amazing cold or warm pasta salad! It's vegan, gluten-free and loaded with fresh, crunchy vegetables!

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Ingredients

Servings

Cashew Carrot Ginger Sauce

1 1/2 cups Pacific Foods Organic Cashew Carrot Ginger Soup
2 tablespoons cashew butter
2 teaspoons Chili garlic sauce
1 1/2 teaspoons fresh grated ginger
1 teaspoon grated garlic
1 tablespoon fresh lime juice

Salad Ingredients

8 ounces brown rice noodles, cooked according to package instructions
1 teaspoon sesame oil
1 cup thinly sliced red cabbage
1/2 cup thinly sliced English cucumber
1/2 of a red bell pepper sliced thin
2 carrots shredded
2 green onions sliced thin
1/2 cup shelled edamame
1/4 cup chopped cilantro

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Instructions

In a medium sized sauce pan stir together the ingredients for the sauce. Bring to a low boil then reduce the heat to medium-low and simmer for approximately 10-15 minutes or until the sauce has reduced to about 1 cup. Stir occasionally. Once reduced, strain the sauce and cool to room temperature.
Cook the rice noodles according to package instructions, drain them and rinse under cold water. Add the noodles to a large serving bowl and toss them with the sesame oil.
Add all of the vegetables in with the noodles and pour in the sauce. Toss everything together. Top the salad with chopped cashews just before serving.

Notes

If you plan to make the salad ahead of time and serve it cold only toss with half of the sauce. Just before serving toss with the remaining sauce. The noodles will soak up a lot of the sauce the longer it sits.

Nutrition Information

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Calories 270kcal (14%) Carbohydrates 28g (9%) Protein 9g (18%) Fat 15g (23%) Saturated Fat 3g (15%) Polyunsaturated Fat 11g Sodium 216mg (9%) Fiber 4g (16%) Sugar 5g (10%)