Cashew Noodle Salad

Happy Saturday! I’ve got another awesome new recipe, that is husband approved!

I got a recipe for a noodle salad here, and it is similar to a dish I eat at Vietnamese restaurants often and have a hard time recreating… until now!

Cashew Noodle Salad

My husband and I prefer to eat this dish cold, but you could certainly eat it warm if you prefer. I love all the different tastes and textures- fresh veggies, shredded chicken, creamy sauce, and noodles!

Cashew Noodle Salad

The best part is this recipe is super simple and quick. But most importantly, tasty and satisfying!

Cashew Noodle Salad

  • 1 pkg rice noodles, cooked according to package directions
  • about 2 cups fresh mixed veggies (I used baby spinach and chopped purple cabbage)
  • 2 chicken breasts, boiled and shredded (or grilled, however you prefer!)
  • 1/4 cup chopped cashews

Sauce ingredients

  • 1/4 cup cashew butter
  • 2 tbsp sesame oil
  • 1/4 cup soy sauce
  • 1 tsp red pepper flakes
  • 1 tsp ground ginger
  • 1/4 cup water (or more depending on desired thickness)

In a large bowl, toss the first 4 ingredients and set aside. In separate bowl, stir together sauce ingredients adding water a spoonful at a time until desired thickness is reached. Pour sauce over salad, and enjoy immediately or refrigerate and eat once everything is cold.

I loved this dish so much because it’s so simple, but full of flavor! Plus it really gets you out of a rut eating the same thing over and over, it’s fun to try new things! 🙂

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