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Sesame ginger noodle salad with cashews in a colorful bowl.

Sesame Ginger Noodle Salad with Cashews

This Sesame Ginger Noodle Salad with Cashews is a vibrant, crunchy, and refreshing dish full of Asian-inspired flavors. With tender noodles, crisp vegetables, and a tangy-sweet sesame ginger dressing, it’s perfect as a light lunch, side dish, or meal prep option. Cashews add richness and crunch, while fresh herbs and lime provide brightness and aroma.

  • Total Time: 25 minutes
  • Yield: 4–6 servings 1x

Ingredients

Scale
  • 3/4 C (100g) raw cashews, whole
  • 1 C (140g) shelled edamame, optional
  • 1/2 lb (230g) angel hair whole wheat pasta (or thin spaghetti, soba, or gluten-free noodles)
  • 1 1/2 C (170g) red bell pepper, sliced into bite-size pieces
  • 1 1/2 C (150g) sugar snap or snow peas, cut on the bias
  • 2 C (100g) savoy or green cabbage, shredded
  • 2 scallions, sliced thin
  • 3 Tbs sesame seeds
  • 3–4 stems fresh cilantro and/or Thai basil, chopped for garnish

Dressing:

  • 1/3 C (76g) tamari
  • 1/4 C (50g) toasted sesame oil
  • 1 Tbs honey or maple syrup
  • 1/4 tsp cayenne pepper (or 1–2 tsp sriracha for more heat)
  • 2 tsp fresh ginger, microplaned or finely grated
  • Juice of 1 lime (plus 1 lime sliced for serving)

Optional Add-Ons:

  • Chopped peanuts for extra crunch
  • Grated carrots for color and sweetness

Substitutions:

  • Swap angel hair pasta for quinoa for gluten-free option
  • Use almonds instead of cashews
  • Mix fresh herbs like mint alongside cilantro
  • Use frozen vegetables if fresh are unavailable

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Drain and rinse with cold water to cool.
  2. Prep the Vegetables: Slice the red bell pepper, cut the peas on the bias, and shred the cabbage. Slice scallions thinly.
  3. Prepare the Dressing: In a small bowl, whisk together tamari, toasted sesame oil, honey or maple syrup, cayenne pepper, and freshly grated ginger. Squeeze in lime juice and mix well. Adjust seasoning to taste.
  4. Combine Everything: In a large salad bowl, combine cooled pasta, bell pepper, sugar snap peas, cabbage, and scallions. Toss gently, then drizzle with dressing (reserve a bit for later if desired) and toss until evenly coated.
  5. Garnish and Serve: Add cashews and sesame seeds, tossing gently. Garnish with fresh cilantro and Thai basil. Serve with lime wedges on the side.
  6. Optional Prep Tip: Make the dressing ahead by mixing all dressing ingredients and storing in an airtight container in the fridge for up to a week.

Notes

  • Storage: Salad can be stored in an airtight container in the refrigerator for up to 2 days. Add fresh herbs and cashews before serving.
  • Serving Tip: Serve chilled or at room temperature for best flavor.
  • Make It a Meal: Add extra protein with edamame, tofu, or cooked chicken if not strictly vegan.
  • Author: Mia
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Salad / Noodles
  • Method: Boil + Toss
  • Cuisine: Asian-Inspired

Nutrition

  • Serving Size: 1 cup
  • Calories: 310
  • Sugar: 5g
  • Sodium: 540mg
  • Fat: 18g
  • Saturated Fat: 2g
  • Unsaturated Fat: 16g
  • Trans Fat: 0g
  • Carbohydrates: 34g
  • Fiber: 5g
  • Protein: 10g
  • Cholesterol: 0mg

Keywords: sesame ginger noodle salad, cashew noodle salad, vegan noodle salad, Asian-inspired pasta salad, healthy noodle salad, crunchy noodle salad