This cashew satay sauce completely transforms salads as you know them! It’s a super quick and easy way to add heaps of incredible flavour and really jazz up a simple bowl of spiralled veggies. The combination of the tamari sauce, garlic, coconut milk and cashew butter create a really smooth, creamy satay sauce. It makes for a delicious lunch, if you fancy something a little bit lighter than noodles or pasta and would also be a great option for a picnic or summer BBQ side dish also.
Cashew satay noodle salad
Using vegetables to create the noodle strands also means that you’re sneaking a few extra portions of veggies in there as well.. always a bonus!
- 1 large courgette
- 1 large carrot
- 100g red cabbage
- A handful of sugar snap peas
- 2 tbsp cashew butter
- 1/2 clove of garlic
- 3 tbsp coconut milk
- 1 tbsp tamari/coconut aminos
- 1 tbsp maple syrup/rice syrup/agave
- 1 tbsp fresh lime juice
- Chilli Flakes (optional)
- Coriander, pomegranate seeds & cashew nuts to garnish
In your Ninja Kitchen food processor, combine the cashew butter, coconut milk, lime juice, garlic, sweetener of choice, tamari sauce and chilli flakes if using, and blend until smooth and creamy.
Set this aside.
Spiralise your carrot and courgette to create thin noodles and pop these into a large bowl.
Finely chop the red the cabbage and sugar snap peas and add these into the bowl.
Pour over the dressing and toss through so that all of the veggies are evenly coated.
Garnish with cashew nuts, pom seeds and some fresh coriander.