Thai Pasta Salad with Spicy Cashew Dressing
Thai Pasta Salad with Spicy Cashew Dressing
Enjoy this fast and healthy Thai-inspired pasta salad by Zoe Bingley-Pullin from Good Chef Bad Chef.
  • Difficulty Level Easy
  • Technique Mixing
  • Yield 2 servings
  • 250 grams wholemeal spaghetti
  • 1 cup carrot, julienned
  • ¼ cup fresh coriander, finely chopped
  • ¼ cup fresh basil, finely chopped
  • ¼ cup fresh mint, finely chopped
  • ¼ cup raw cashews
  • 1 tablespoon EV olive oil
  • 1 tablespoon fish sauce
  • 1 tablespoon tamari or soy sauce
  • 1 tablespoon honey
  • 1 lime, juiced
  • 3 red chillies, julienned
  • ½ bunch asparagus, blanched and cut through the middle
  • Extra water
  1. Fill a large saucepan with water and bring to the boil. Add the pasta and cook it
  2. for 10-15 minutes, al dente. Leave to cool to room temperature.
  3. In a blender, thoroughly combine cashews, olive oil, fish sauce, soy sauce, honey,
  4. lime juice and enough water to make a runny consistency.
  5. In a large mixing bowl add all of the remaining ingredients, apart from the
  6. asparagus but including the pasta and gently combine. Mix through the cashew
  7. dressing.
  8. Serve in a large decorative plate with asparagus on top.
  9. Vegetarian - Dairy Free

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