Name: Rice Noodles with Cashew Sauce and Crunchy Veg
Yield: 2 servings
Ingredients: 1⅓ cups cashews; 1 1-inch piece ginger, peeled, coarsely chopped; ½ red chile (such as Fresno), seeds removed, coarsely chopped; 2 garlic cloves; 3 tablespoons tamari or soy sauce; 1 teaspoon toasted sesame oil; 6 tablespoons fresh lime juice, divided; 4 ounces dried rice noodles (not vermicelli); Kosher salt; 1 medium Persian cucumber, halved, thinly sliced on a bias; 4 medium radishes, trimmed, chopped; 2 small carrots (any color), peeled, very thinly sliced into rounds; 2 scallions, thinly sliced on a bias; 1 cup cilantro leaves with tender stems, coarsely chopped

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Photo by Alex Lau, food styling by Rebecca Jurkevich, prop styling by Emily Eisen

This recipe is inspired by Gado-gado, a colorful and crunchy Indonesian salad, made with a wide array of raw and cooked vegetables (and sometimes noodles). The dressing is usually peanut-based, but we used cashews. Feel free to try another tender nut such as pistachios or pecans instead.

Recipe notes