Asian Inspired Noodle Salad with Spicy Cashew Dressing

This Asian Inspired Noodle Salad with Spicy Cashew Dressing is a colorful, refreshing, and flavor-packed dish that’s perfect for lunch, dinner, or meal prep. With rice noodles, crisp vegetables, sweet mango, and a creamy, spicy cashew dressing, it strikes the perfect balance of sweet, savory, tangy, and spicy.

Why You’ll Love This Recipe

• Packed with fresh vegetables and vibrant flavors.
• Gluten-free and vegan-friendly (if using tamari instead of soy sauce).
• Easy to customize with your favorite veggies or protein.
• Great for meal prep—tastes even better the next day.
• Creamy cashew dressing ties it all together with a spicy kick.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

Salad

1 pound rice noodles
1 1/2 cups shelled edamame
1 1/2 cups red cabbage, thinly sliced
1 red bell pepper, thinly sliced
1 carrot, julienned
1 cucumber, julienned
2 green onions, sliced
1 mango, diced
1 handful fresh cilantro leaves
1 cup spicy cashew dressing

Spicy Cashew Dressing

2/3 cup raw cashews
Juice of 1 lime
1 tablespoon grated fresh ginger
3 tablespoons soy sauce (or tamari for gluten-free)
2 tablespoons sriracha
1 tablespoon maple syrup
3 tablespoons chopped cilantro
2/3 cup water
Pinch of salt

Directions

1. Cook the noodles: Prepare rice noodles according to package instructions. Rinse with cold water, drain well, and set aside.
2. Prepare the dressing: In a blender, combine cashews, lime juice, ginger, soy sauce, sriracha, maple syrup, cilantro, water, and salt. Blend until smooth and creamy. Adjust water as needed for consistency.
3. Assemble the salad: In a large bowl, combine rice noodles, edamame, red cabbage, bell pepper, carrot, and cucumber. Pour the cashew dressing over the salad and toss until evenly coated.
4. Finish and serve: Top with green onions, diced mango, and cilantro leaves. Serve chilled or at room temperature.

Servings and timing

This recipe serves 6.

• Prep time: 20 minutes
• Cook time: 10 minutes
• Total time: 30 minutes

Variations

• Add grilled chicken, shrimp, or tofu for extra protein.
• Swap mango for pineapple or papaya for a tropical twist.
• Use peanut butter in place of cashews for a peanut dressing version.
• Add sesame seeds or chopped peanuts for extra crunch.
• Adjust spice level by adding more or less sriracha.

Storage/Reheating

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• The dressing can be made ahead and refrigerated separately for up to 5 days.
• Best served cold or at room temperature—no reheating needed.

FAQs

Can I make the dressing ahead of time?

Yes, it keeps well in the fridge for up to 5 days.

Do I need to soak the cashews?

If you have a high-powered blender, no. Otherwise, soak them in hot water for 15 minutes before blending.

Can I use other noodles?

Yes, soba noodles, spaghetti, or zucchini noodles also work well.

Is this salad spicy?

It has a mild to medium heat from the sriracha. Adjust to your taste.

Can I make this nut-free?

Yes, use sunflower seeds or tahini instead of cashews.

How do I keep noodles from sticking together?

Rinse with cold water after cooking and toss with a small drizzle of oil.

Can I serve this warm?

Yes, though it’s most commonly served chilled.

Can I freeze the salad?

No, the vegetables and noodles don’t freeze well. Make fresh for best texture.

Can I add more vegetables?

Absolutely—snap peas, zucchini, or bean sprouts make great additions.

What can I serve this with?

It pairs well with spring rolls, dumplings, or grilled skewers.

Conclusion

This Asian Inspired Noodle Salad with Spicy Cashew Dressing is a vibrant, refreshing dish full of bold flavors and nourishing ingredients. Perfect as a light main or a colorful side, it’s versatile, customizable, and easy to prepare ahead of time. With its creamy, zesty cashew dressing, it’s guaranteed to become a new favorite for both weeknights and special occasions.

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