CUCUMBER & CASHEW NOODLE SALAD 🥒- Meal Prep!! #plantbased

cashews

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds are lower in calories and provide a similar crunch.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Coconut aminos is gluten-free and lower in sodium.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is more affordable and neutral in flavor.

rice noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles are lower in carbs, while spaghetti is cost-effective.

Boil water in a pot and add salt and olive oil.

Add chickpea noodles and edamame to the boiling water and cook for 3-4 minutes.

Once cooked, drain the noodles and edamame into a bowl to cool.

Dice cucumbers into bite-sized pieces and set aside.

Slice the top off the avocado, remove the seed, and scoop out the flesh to dice into bite-sized pieces.

Prepare the dressing by squeezing lime juice into a bowl, adding toasted sesame seed oil, tamari, white wine vinegar, and brown rice miso paste, and mix well.

Toast cashews in a heated pan until lightly browned, being careful not to burn them.

Chop mint into small pieces and set aside.

Divide the noodles into two bowls and add sesame seeds to one bowl.

Pour the dressing over the noodles and mix well, saving some dressing for the second bowl.

Add diced avocado to the noodles, mixing gently if serving immediately; otherwise, add it just before serving to prevent browning.

Mix in chopped toasted cashews, reserving some for topping later.

Prepare meal prep containers and divide the salad into them, topping with reserved cashews and sesame seeds.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens