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 noodles
• 1 tsp generoussesame oil
• cup ½each coarsely chopped:
• Coriander
• Vietnamese mint
• Thai basil
• Mint
• 1 cucumber sliced on julienne
• ½ large red onion sliced on mandolin
• ¼ Chinese cabbage very finely sliced
• 500 g edamame beans boiled

Spicy Cashew Dressing

• ½ cup raw cashews
• ¼ cup raw peanuts
• 2 limes zest and juice
• 1 tbsp rice vinegar
• 1 tbsp sriracha
• 1 tbsp panela sugar
• 2/3 cup coconut oil

Servings Ingredients 400 g 100% buckwheat soba noodles 1 tsp generoussesame oil cup ½each coarsely chopped: Coriander Vietnamese mint Thai basil Mint 1 cucumber sliced on julienne ½ large red onion sliced on mandolin ¼ Chinese cabbage very finely sliced 500 g edamame beans boiled Spicy Cashew Dressing ½ cup raw cashews ¼ cup raw peanuts 2 limes zest and juice 1 tbsp rice vinegar 1 tbsp sriracha 1 tbsp panela sugar 2/3 cup coconut oil

Instructions

1. 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.
2. Combine the dressing ingredients in a blender and briefly pulse – you want to retain the nutty texture. Work the dressing through the noodles.
3. Combine the remaining salad ingredients in a bowl then incorporate the noodles. For even distribution this is best done in batches.