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Cashew Noodle Salad with Veggies
Photo: Anna Pelzer

Cashew Noodle Salad with Veggies

17 ingredients Asian foodista
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Estimated Nutrition (whole recipe, rough)

359
Calories
12g
Protein
14g
Fat
53g
Carbs

Counts 13 of 15 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.

What these numbers assume — 13 portions →
Ingredient Portion assumed kcal
Cashew 1 oz (28g / ~18 nuts) 157
Honey 1 tbsp (21g) 64
Pea 1/2 cup (72g) 62
Carrot 1 medium (61g) 25
Cucumber 1/2 cup sliced (52g) 16
Chili 1 tsp (2.7g) 8
Clove 1 tsp ground (2g) 7
Pepper 1 tsp ground (2.3g) 6
Sriracha 1 tsp (5g) 5
Garlic 1 clove (3g) 4
Vinegar 1 tbsp (15ml) distilled 3
Ginger 1 tsp grated fresh (2g) 2
Salt 1 tsp (6g) 0
Sauce not in our table 0
Coriander not in our table 0

Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.

Ingredients

  • 1/2 cup low sodium soy sauce
  • 1 cup raw cashews
  • 1 tablespoon grated ginger
  • 4 cloves small/medium garlic
  • 2 tablespoons honey
  • 1/4 cup unseasoned rice vinegar
  • 2 teaspoons sriracha
  • 1 teaspoon pepper
  • 1 package soba noodles (9.5 oz) (optional)
  • 1 cucumber, chopped
  • 1 red pepper, chopped
  • 2 carrots, shredded
  • 1 cup pea pods
  • 1 cup cilantro, chopped
  • salt (optional)
  • pepper (optional)
  • sriracha (optional)

Directions

Step-by-step directions aren't available for this recipe in our database. View the full recipe at the original source →
Recipe sourced from foodista

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