In honor of labor day and what might be summer’s last hurrah, the only suitable recipe to share would have to be one cool customer, unencumbered by complex procedures or obscure ingredients. Luckily, I have just the dish to fit that bill.
Step away from the stove! Raw, vegetable-based noodles are the key to beating the heat and simultaneously lightening up this satisfying savory treat. Delicate strands of carrots and cucumbers mingle together in crisp tangles of “pasta,” as vibrant as they are flavorful. Inspired by classic cold sesame noodles, the Chinese takeout staple has graced my table countless times but never in such a fresh format.
Cashew butter takes the spotlight for this round, adding a unique nuance to the nutty, lightly spiced sauce. Deceptively simple in composition, it doesn’t sound like anything particularly special on paper, but one taste and you’ll be hooked on that creamy cashew elixir, lavishing it over everything from salads to grilled tofu and beyond. Although you may end up with more than you need for this particular dish, trust me: It won’t be a struggle to polish off the excess in short order.
Carrot Cashew Noodles
Raw, vegetable-based noodles are the key to beating the heat and simultaneously lightening up this satisfying savory treat. Delicate strands of carrots and cucumbers mingle together in crisp tangles of “pasta,” as vibrant as they are flavorful. Inspired by classic cold sesame noodles, the Chinese takeout staple has graced my table countless times but never in such a fresh format.
- 6 Tablespoons Smooth Cashew Butter
- 1/3 Cup Vegetable Broth
- 2 Tablespoons Braggs Liquid Aminos or Low-Sodium Soy Sauce
- 2 Tablespoons Rice Vinegar
- 2 Teaspoons Light Agave Nectar
- 1 Teaspoon Toasted Sesame Oil
- 1 Clove Fresh Garlic, Finely Minced
- 1 Inch Fresh Ginger, Peeled and Grated
- 1/2 – 1 Teaspoon Sriracha
- 5 Large Carrots, Peeled and Shredded with a Julienne Peeler or Spiralizer
- 1 English Cucumber, Peeled and Shredded with a Julienne Peeler or Spiralizer
- 2 Scallions, Thinly Sliced
- 1/3 Cup Toasted Cashews, Roughly Chopped
- This dish comes together very quickly and doesn’t keep particularly well once assembled, so make sure you’re good and hungry before you begin!
- Start by preparing the sauce. Place the cashew butter in a medium-sized bowl and slowly add the vegetable broth, stirring constantly to loosen and smooth out the thick paste. Simply add the remaining ingredients, whisk thoroughly until homogeneous, and set aside. Kept separately in an air-tight container, the sauce should keep in the fridge for 1 – 2 weeks.
- To finish the dish, toss together the carrot and cucumber noodles and begin by adding about half of the sauce. It may be difficult to combine everything with tongs or a spatula, so don’t be afraid to get in there and mix it up with your hands. Add more sauce as needed (don’t forget that carrots and cucumbers come in all different sizes, so your mileage my vary), incorporate the scallions, and toss to combine.
- Move the mixture out onto a serving plate, top with chopped cashews, and enjoy!
Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.
Amount Per Serving: Calories: 217Total Fat: 15gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 667mgCarbohydrates: 17gFiber: 3gSugar: 7gProtein: 5g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.
12 thoughts on “Cashew Cache”
“Onto this like a tick on a dog”. Aussie for “Oh MYYYYY! I am really going to enjoy partaking of this gustatory feast for the eyes as well as the stomach” ;)
Yum! This looks and sounds fantastic. I am trying get fit and lose my baby weight and tradition noodles are certainly not helping me, at all. These noodles sound so fresh and healthy, they are the perfect replacement!
I’ve been thinking of getting one of these “spiral-making things.” Not sure which one, though.
The dish, and your writing, is exquisite!
I love vegetables as noodles – all the flavour, but without that carb-heavy feeling at the end. Delicious.
Yum! I love any veggie dish and this looks especially delicious. Gorgeous flavours and vibrant colours too.
I need to be reminded of raw vegetable noodles. I don’t use my spiralizer often enough! I love sweet potato noodles the best, I think. I will try this cashew sauce. I just adore cashews.
This looks fabulous, love the idea of using carrots for noodles! My spiral slicer is not great with carrots, but julienne slicing would work great too.
I always love reading your posts because you always share such creative dishes. Love the look of this dish. I like how you translated it from a chinese sesame noodle dish. It’s brilliant, Hannah! I have to do something like this soon. but I need to find a spiralizer soon.
Perfect dish for this week’s heatwave. I’ll be making it as soon as I pull myself back together after melting away in the heat. :-)
Cashews…A STAPLE!!!! Yum! This looks great!
Cashew sauce … genius! The perfect thing to pair with carrots… and I have never heard of carrot pasta before! This recipe is amazing!