Inspired by a grocery deli classic this spicy cold noodle salad is great for the summertime. The salad holds well in the warm weather and is a wonderful meal prep. It also makes a great lunch salad or a perfect side for dinner.
1 lb whole wheat spaghetti noodles, cooked in salted water
2 tablespoons tahini
2 tablespoons cashew butter
1/4 cup warm water
4 tablespoons tamari, soy or coconut aminos
2 tablespoons rice wine vinegar
1 tablespoon toasted sesame oil
1 teaspoon to 1 tablespoon sambal (depending on your spice level preference)
1 tablespoon honey
1 tablespoon mushroom umami powder (optional)
2 cups shredded carrots
2 cups shredded cabbage
1/2 cup red onion, thinly sliced
1 serrano, seeds and vein removed, thinly sliced
1 cup cilantro, loosley packed, chopped
2 teaspoons toasted sesame seeds
1/2 cup chopped cashews, toasted
In a large mixing bowl, add the tahini, cashew butter and warm water. Mix until thourghly combined. Add remaining dressing ingredients and mix well until combined. Add half the cooked noodles over the dressing then add the veggies, top the veggies with the remaining noodles. Add the sesame seeds and cashews. Chill in refridgerator for at least 1 hour. Toss prior to serving.
This salad will keep up to 5 days in the refridgerator. You can add 2 -4 tablespoons of hot water to loosen up the noodles.
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