Rice Noodle Salad & Spicy Maple Cashews
This colourful Filipino-inspired rice noodle salad with spicy maple cashews is a packed with flavour and nutrients. This salad is loaded with nutrient-rich veggies like red cabbage, which provides antioxidants such as vitamin C and anthocyanins for immune support and inflammation reduction. Carrots are packed with beta-carotene, promoting eye health, while red capsicum adds a burst of vitamin A and C, enhancing skin health and boosting immunity. The maple cashews add a delicious satisfying crunch along with healthy fats, vitamin E and protein.
Servings
4
Prep time
Cook time
Recipe
Gluten-Free, Vegan
Ingredients
- 200g vermicelli rice noodles
- ¼ red cabbage head, finely sliced
- 1 large carrot, julienned
- 1 cucumber, julienned
- 1 red capsicum, finely sliced
- 2 spring onions, finely sliced
- Handful fresh mint, roughly chopped
- Handful fresh coriander, roughly chopped
- ½ cup raw cashews
- 1 tbsp maple syrup
- ¼ tsp chilli flakes
- 2 tbsp tamari
- 1 tsp minced ginger
- Juice 1 lime
- 1 tbsp sesame or olive oil
- 2 tbsp pure maple syrup
- 1 garlic clove, finely diced
- Fresh cracked pepper
Method
- To make the maple chilli cashews, preheat a dry frying pan over medium heat. Add cashews, maple syrup and chilli. Cook stirring frequently until the syrup is caramelised and cashews are toasted, about 2 mins. Transfer the cashews to a chopping board covered in some baking paper and scatter them out to cool completely. Then roughly chop
- In a large bowl soak rice noodles in boiling water for 10 mins until they soften. Drain and rinse under cold water, then set aside
- In a separate small bowl whisk dressing ingredients then set aside
- Add the remaining salad ingredients to the noodles, then toss gently. Drizzle in dressing then toss gently again. Serve topped with roughly chopped spicy maple cashews, extra mint and coriander and wedges of lime
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