If you love rich, creamy satay flavours, this plant-based cashew nut salad recipe is one you will really enjoy. This nourishing dish brings together crisp cabbage, carrot, celery, shallots, bean shoots and protein packed edamame for a colourful and satisfying meal. Tossed with a delicious homemade cashew nut salad dressing and optionally topped with some extra cashews to add some delicious cashew crunch it’s a fresh and flavour-packed way to enjoy salad. This recipe is customisable, and super nutritious. Enjoy it with thick wheat-based noodles or our favourite — rice noodles. It’s perfect for a refreshing dinner or a take-to-work lunch, and best of all, you can prep it ahead of time.
Ingredients
This salad is loaded with veggies and delicious inspiring flavours. Explore the ingredients below.
Salad
- Instant wheat noodles (or rice noodles)
- White cabbage
- Purple cabbage
- Carrots
- Edamame
- Bean shoots
- Celery
- Shallots
Dressing
- Raw cashews
- Maple syrup
- Rice bran oil
- Water
- Salt
See recipe card for quantities.
Instructions
Step by step instructions to make this recipe.
Step 1: Defrost edamame according to packet directions (if frozen).
Step 2: Prep all the vegetables
- Thinly slice the green and purple cabbage
- Chop celery into small pieces
- Thinly slice the shallots
- Peel carrots then julienne them or cut into small slivers.
Step 3: Soften the noodles by placing in a large bowl and covering them with boiling water. Let them sit for a few minutes until just cooked through. Once cooked enough drain them immediately to prevent them cooking further and going soggy.
Step 4: Make your dressing
In a blender or Nutribullet, combine cashews, maple syrup, rice bran oil, water and salt. Blend until smooth. If the mixture is too thick or it doesn’t blend well add a dash of water until it blends into a nice paste.
Step 5: Assemble your cashew nut salad.
In a bowl combine salad ingredients with the dressing and mix together until everything is evenly coated with the sauce.
Substitutions
- Gluten free – use gluten free rice noodles instead of the wheat noodles. It still pairs perfectly with the satay flavours. Check all labels carefully.
- Low salicylate – leave out the carrot and edamame as these are both moderate salicylate in the RPAH Food Intolerance Handbook. There’s still plenty of vegetables in this recipe without the edamame and carrot.
- Less cashews – this recipe should work out roughly 10-12 small cashews per serve for the salad dressing only. If you want to reduce the amount of cashews in this recipe, leave out the additional cashews to top the salad with. If you want to reduce it even further, swapping out some cashews for a little bit of tofu (silken or firm whichever you prefer – I like firm) with a dash of water will help.
Equipment
- Sharp chopping knife
- Large bowl
- Chopping board
- Blender or NutriBullet
- Spatula or spoon
Storage
Store all ingredients in the fridge. Dressing should keep for 3-5 days if not mixed with the salad. If you are not going to eat the salad straight away, keep the salad dressing in a separate container and mix when ready to eat.
Print
Cashew Satay Noodle Salad
- Total Time: 20 minutes
- Yield: 8 serves 1x
- Diet: Vegetarian
Ingredients
Salad
70 grams instant fried noodles (2 bricks)
2 cups thinly sliced white cabbage
2 cups thinly sliced purple cabbage
2 carrots, peeled (moderate salicylate)
1 cup edamame (moderate salicylate)
1 cup bean shoots
1 cup celery, chopped
1 cup shallots
Dressing
1 cup raw cashews
2 tablespoons maple syrup
2 tablespoons rice bran oil
1 tablespoon (dash) of water
½ tablespoon salt, or to taste
Instructions
Salad
1. Defrost edamame according to packet directions (if frozen)
2. Prep all the vegetables:
- Thinly slice the green and purple cabbage
- Chop celery into small pieces
- Thinly slice the shallots
- Peel carrots then julienne them or cut into small slivers.
3. Soften the noodles by placing in a large bowl and covering them with boiling water. Let them sit for a few minutes until just cooked through. Once cooked enough drain them immediately to prevent them cooking further and going soggy.
Dressing
4. In a blender or Nutribullet, combine cashews, maple syrup, rice bran oil, water and salt. Blend until smooth. If the mixture is too thick or it doesn’t blend well add a dash of water until it blends into a nice paste.
Assemble
5. In a bowl combine salad ingredients with the dressing and mix together until everything is evenly coated with the sauce.
Notes
It does not really matter how the vegetables are chopped, I prefer mine to be small enough to be easily picked up with a fork.
The RPAH Food Intolerance Handbook recommends limiting intake of cashews to 10 or less per day or 2 teaspoons of pure cashew paste or cashew butter for amine intolerance so beware of portion sizes and toppings.
- Prep Time: 15
- Cook Time: 5
- Category: Salads
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