Cashew Noodle Salad

If you are what you eat, then I'm likely about 12% cashew noodle salad. I've been eating it for lunch at least once a week since I was a kid. The version I love so much is an old Squash Blossom (Memphis's good old locally-owned health food store) recipe that has survived the corporate takeovers and is still served at Whole Foods today. Legend has it that it was taken off the menu once, and customers protested so much that it was returned to the deli case where it belongs.

This is my version of it, which is a bit spicier than the original. I also dressed it up for dinner with a few simple tofu and mushroom skewers.

Cashew noodle salad:

1 cup cashews

1/4 cup Braggs

2 tbsp Sambal

1/4 cup sesame oil

1/4 cup mirin

1/4 cup rice vinegar

1 clove garlic

6 green onions (chopped)

1 pound dry spaghetti or soba (cooked, rinsed, cooled)

Place the first seven ingredients into a food processor and blend until smooth. Toss the cashew dressing and green onions with the cooked and cooled noodles. Garnish each serving with some whole cashews, cilantro, and more fresh green onion. This recipe makes a ton, but it keeps for a week or so in an airtight container. It tastes even better the second day. But I must warn you...this stuff is addictive. I may not even allow myself to make it anymore because I ate it all in an embarrassingly short amount of time. Seriously: watch out.