April 9, 2021

Spicy Sesame Cashew Cold Noodle Salad

So many of my food memories tie back to moments with my Mom.  I will forever be grateful for your curious spirit and cooking skills it formed my life in more ways than I could have ever imagined.  

Often many of the recipes I cook come to fruition because I am attempting to capture a childhood memory of a favorite dish.  This recipe is one of those.  

As a child, I often got to visit my parents for lunch, the best part of my summers as a kid.  We would typically head to Bayview Market, a specialty foods market in my hometown with a deli on the water.  It's still the best place to have lunch.  They also would cater many of my Mom's work events, and she would always order their Sesame Cold Noodle Salad.  I loved when I would take my first bite, and the sesame oil would coat my lips.  Though this recipe is not a copycat, it is inspired by the salad from my childhood.  

Bring to summertime potlucks and gatherings.  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.

Ready for your summertime gathering

Spicy Sesame Cashew Cold Noodle Salad

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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