Cucumber & Cashew Noodle Salad

  • Prep: 10m
  • Cook: 15m
  • Serves: 4

This dish tastes so fresh thanks to the mint and lime. It’s a great lunchbox option too!


  1. Place a large saucepan of salted water over a medium heat and bring to the boil. Once boiling, cook the noodles following the instructions on the packet – adding the edamame beans for the last 3 minutes. Once cooked, drain and rinse with cold water to prevent any further cooking.
  2. Whisk all the ingredients for the dressing together in a small bowl with a pinch of salt.
  3. Place the cooked noodles and edamame beans in a large mixing bowl and add the remaining salad ingredients.
  4. Pour over the dressing and stir through before serving. I like to keep back a few cashews, mint leaves and sesame seeds to sprinkle on top.

Recipe: Clearspring


All to be sourced organic where possible

  • 4 portions of Noodles (we use brown rice noodles but you can use whatever you like best; about 80g per person)
  • 100g Frozen Edamame Beans
  • 1 Cucumber, chopped into bitesize pieces
  • 1 Avocado, peeled, stoned and chopped into bite-sized pieces
  • Handful of Mint Leaves, chopped (about 10g)
  • 1 Tablespoon Sesame Seeds, toasted
  • 1 Tablespoon Black Sesame Seeds (if you don’t have both black and white sesame seeds, you can double the quantity of one of them)
  • 100g Cashews, toasted
  • Salt
  • For The Dressing:
  • Juice of 1 Lime
  • 2 Tablespoons Toasted Sesame Oil
  • 1 Tablespoon Tamari
  • 2 Tablespoons Wine Vinegar
  • 1 Tablespoon Brown Rice Miso Paste
  • Salt

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