When the temperatures rise, this vibrant Rainbow Noodle Salad with Cashew Satay is the perfect go-to meal. Packed with colourful vegetables, fresh herbs, wholesome buckwheat noodles and a creamy, flavour-packed satay dressing, it's as nourishing as it is delicious.
Our Head of Nutrition, April, has this recipe on repeat throughout the warmer months because it's quick to prepare, easy to customise, and makes a satisfying lunch or light dinner. Simply pair it with your favourite protein - salmon, chicken or tofu - for a balanced meal that's full of fresh flavour.
RAINBOW NOODLE SALAD WITH CASHEW SATAY
Serves 4
1/2 cabbage grated or thinly sliced
2 carrot grated
2 red pepper sliced
2 spring onions sliced
1 cup of edamame beans
1 cup of cashews
1 handful of mint and coriander
200g of buckwheat noodles
Dressing:
1/4 cup of cashew butter
1 tsp of sriracha
1 tbsp of olive oil
1 lime - juice of
1 glove of garlic
1 tsp of fresh ginger
2 tbsp of water
Serve with salmon, chicken or tofu
Add all the components of the salad together. Cook your noodles, rinse in cold water and add to the salad. Add all the ingredients of the dressing to a blender and blend until smooth. Add more water for a runny consistency. Combine with salad and mix well. Pair this with your chosen protein and enjoy.
