Sesame Cashew Noodle Salad Bowls are just the thing for hot summer mealtimes. They are loaded with a rainbow of colorful fruits and vegetables and topped with either seared tofu or sauted shrimp.
These Sesame Cashew Noodle Salad Bowls are nutritious, colorful and oh so tasty! Great as individual salads or as a side dish for a summer cookout.
Last weekend it was in the low 50s here in West Virginia. But the last three days its been almost 90! So after that 40 degree jump, I guess it’s officially salad season! And when it’s warm and the garden is exploding with yumminess, my go to is usually something Asian.
Now at this point the only part of these Sesame Cashew Noodle Salad Bowls coming from my garden is the cilantro, but it won’t be long until the peppers, cucumbers and carrots will also be home grown. And nothing encourages you to eat healthy like growing your own food!
Asian inspired salads are a great way to get in your daily recommended dose of fruits and vegetables because the sweet and salty dressings go really well with a wide variety of produce. That is absolutely the case with this Sesame Cashew Dressing. Its a little bit sweet, salty from the soy sauce and rich and creamy thanks to the cashews. It goes with spicy, tart, sweet or crunchy flavors!
We loaded this dish with an array of bright veggies and just a small portion of noodles because spiralized carrots help to fill out the noodles. And spiralized carrots means playing with your grown up toys, right? Crank, spin, crank, spin and out pops curly carrot noodles. Fun and healthy!
But most importantly, it’s scrumptiously good! Lots of textures and flavors to delight in. And the color just draws you in. I also love that Asian inspired salads work so well with different diets. I made this with shrimp in one and tofu in another, but nothing is stopping you from using chicken, beef or pork either. This Swiss Army Knife of a salad is sure to pleasevegetarians, pescetarians, and carnivores alike. Beyond the amazing versatility of this salad’s protein choice it can also be made in advance for lunch at the office or its a fantastic side dish for picnics, served family style.
THIS is why I love summer and why I can’t wait to start pulling all this goodness from my garden.
Give this Sesame Cashew Noodle Salad Bowls a whirl and you will not be disappointed.
- cup ½ cashews
- 1 dried Thai chile
- 3 TB canola oil
- 1 TB freshly grated ginger
- 2 TB soy sauce
- tsp ¼ sesame oil
- 1 TB honey
- 2 TB water
- 1 cucumber julienned
- 1 red bell pepper julienned
- 2 cups spiralized carrots
- 1 mango diced
- 1 cup red cabbage thinly sliced
- ½ box of cooked spaghetti
- 16 meduim sized shrimp
- 1 dried thai chile
- salt and pepper
- canola oil
- 1 package firm tofu
- 2 TB soy sauce
- 1 TB honey
- drop of sesame oil
- canola oil
- 1 jalapeno thinly sliced
- 1 serrano pepper thinly sliced
- sesame seeds
Combine all dressing ingredients in a blender and process until smooth.
Drain tofu and cut into cubes.
Layer tofu on a couple paper towels and top with a couple more.
Place a plate on top of the tofu and let sit for at least 5 minutes, to drain the tofu of excess moisture.
Combine the soy sauce, honey and sesame oil in a shallow dish and stir to combine.
Add the tofu and let marinate for 5- 10 minutes, turning cubes over gently every few minutes.
Generously oil a medium sized skillet and heat over medium high heat.
Add tofu, reserving marinade for later.
Sear tofu, gently flipping until all sides are browned.
Add in marinade, turn heat to high and sauté for a couple more minutes.
Peel and devein shrimp.
Crush Thai chile.
Sprinkle shrimp with salt, pepper and Thai chile.
Oil a large saute pan and heat over medium high heat.
Once the oil is hot, saute shrimp for about 2-3 minutes per side, or until light pink.
Toss spaghetti and carrots with dressing and top with shrimp or tofu, veggies, mango and desired garnishes.
Serve immediately or place in an airtight dish and refrigerate up to 24 hours.
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