Recipes Cashew Sriracha Edamame and Soba Salad 6 November 2018 Studio Pilates We have partnered with Kate Williams, founder of Nodo, to share recipes that are healthy and absolutely delicious. This Cashew Sriracha Edamame and Soba Salad is a must-try … Print Recipe Cashew Sriracha Edamame and Soba Salad Servings Ingredients 400 g 100% buckwheat soba noodles1 tsp sesame oilcup ½each coarsely chopped:CorianderVietnamese mintThai basilMint1 cucumber sliced on julienne½ large red onion sliced on mandolin¼ Chinese cabbage very finely sliced500 g edamame beans boiled Spicy Cashew Dressing ½ cup raw cashews¼ cup raw peanuts2 limes zest and juice1 tbsp rice vinegar1 tbsp sriracha1 tbsp panela sugar2/3 cup coconut oil Servings Ingredients 400 g 100% buckwheat soba noodles1 tsp sesame oilcup ½each coarsely chopped:CorianderVietnamese mintThai basilMint1 cucumber sliced on julienne½ large red onion sliced on mandolin¼ Chinese cabbage very finely sliced500 g edamame beans boiled Spicy Cashew Dressing ½ cup raw cashews¼ cup raw peanuts2 limes zest and juice1 tbsp rice vinegar1 tbsp sriracha1 tbsp panela sugar2/3 cup coconut oil Instructions Cook noodles according to packet instructions. Refresh immediately under cold water then add to a bowl with the sesame oil and using your hands incorporate the oil – you want to prevent the noodles from sticking. Combine the dressing ingredients in a blender and briefly pulse – you want to retain the nutty texture. Work the dressing through the noodles. Combine the remaining salad ingredients in a bowl then incorporate the noodles. For even distribution this is best done in batches.