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Sesame Noodle Salad with Honey Sesame Cashews

Recipe from Two Peas and Their Pod

A fresh and flavorful noodle salad made with crisp veggies, mango, avocado, and crunchy honey sesame cashews, all tossed in a savory sesame ginger dressing.
Prep Time30 minutes
Cook Time5 minutes
Total Time35 minutes
Course: Salad
Cuisine: Asian
Keyword: cabbage, cashew, ginger, honey, mango, ramen noodles, sesame noodles
Servings: 8
Calories: 185kcal

Ingredients

For the honey sesame cashews:

  • 1/2 cup cashews
  • 1 1/2 tablespoons granulated sugar
  • 1/2 tablespoon honey
  • 1 tablespoon sesame seeds
  • Pinch of flaky sea salt

For the salad:

  • 2 squares ramen noodles*
  • 4 cups shredded cabbage
  • 2 cups chopped romaine lettuce
  • 1 cup edamame
  • 1 cup diced cucumber
  • 1 red bell pepper, seeded and sliced into strips
  • 1 ripe mango, peeled and sliced into strips
  • 1 avocado, chopped
  • 3 green onions, sliced
  • 1/3 cup chopped cilantro
  • 1/3 chopped mint

For the dressing:

  • 1/4 avocado oil or olive oil
  • 3 tablespoons lite soy sauce or Tamari
  • 2 tablespoons lime juice
  • 2 tablespoon rice wine vinegar
  • 1 teaspoon lime zest
  • 1 tablespoon honey
  • 2 teaspoons sesame oil
  • 1 clove garlic, minced
  • 1 heaping teaspoon freshly grated ginger
  • 1 teaspoon sriracha

Instructions

  • First make the honey sesame cashews. In a medium skillet over medium heat, add the sugar and honey. Let cook until sugar is dissolved. Add the cashews, sesame seeds, and a pinch of flaky sea salt, stirring to combine. Turn the heat to medium high and cook for 1 to 2 minutes, stirring constantly until the sugar mixture evenly coats the nuts. Transfer the cashews to a piece of parchment paper and spread in an even layer. The coating will be sticky but will harden as the cashews cool. Let cool completely.
  • Cook the ramen noodles according to package directions. Drain and rinse with cold water. You can drizzle them with a little oil while they sit so they don't stick together.
  • In a large bowl, combine the noodles, cabbage, romaine, edamame, cucumber, red pepper, mango, avocado, green onions, cilantro, and mint.
  • In a small bowl, whisk together the oil, soy sauce (or Tamari), lime juice, rice wine vinegar, lime zest, honey, sesame oil, garlic, ginger, and sriracha.
  • Pour the dressing over the salad and toss with tongs until well coated. Top with the honey sesame cashews. Serve.

Notes

Noodles: I use brown rice ramen noodles, but you can use regular ramen noodles or rice noodles or soba noodles.
How to Store: This salad is best the day it's made, but you can store leftovers in the fridge for 1–2 days. If you're planning ahead, keep the dressing and cashews separate and toss everything together right before serving. The cashews will soften in the fridge, but they’re still tasty! Also, wait to add the avocado until serving to prevent browning. 
For longer storage, you can prep all the components—chop the veggies, cook the noodles, make the dressing and cashews—and keep them in separate containers in the fridge for up to 3 days. When you’re ready to eat, just toss, top, and enjoy.

Nutrition

Calories: 185kcal | Carbohydrates: 22g | Protein: 7g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 408mg | Potassium: 493mg | Fiber: 5g | Sugar: 13g | Vitamin A: 1947IU | Vitamin C: 48mg | Calcium: 63mg | Iron: 2mg