Coconut Cardamom Cashew Butter Noodle Salad Recipe

Our gorgeous customer Abbie tagged us on Instagram in this beautiful photo ☝️ It is a recipe she created featuring our Coconut Cardamom Cashew butter. I immediately messaged her asking if she would be interested in sharing the recipe. I am delighted she said yes.

Over to Abbie…

I’m am always drawn to anything coconut, so when I came across the ButterNut flavours, the Coconut Cardamom Cashew Butter had to feature. I first tried it just on a piece of bread to really taste the flavours and it immediately transported me to Thai style dishes and remembering a version of a salad I had tried some time ago.

This salad was fresh, crunchy and vibrant and just what I needed on a warm day. I love trying out new dishes and experimenting with flavour and I also knew being a photographer that this would be a fantastic dish to showcase on my social pages. 

This recipe serves 4. Cooking time 5 minutes. Prep time 5 minutes.

The Ingredients:

• 3 nests of wholemeal noodles
• 1 red bell pepper, sliced
• 1 and a 1/2 cups of fresh beans sprouts
• 1 cup of slaw mix or 2 tbsp grated carrot, 2tbsp red cabbage sliced, 2 tbsp white cabbage sliced.
• 1 packet of baby corn
• 3 tbsp of natural yoghurt
• 3 tbsp of Cardamom Coconut Cashew Butter
• Chopped coriander and mustard seeds to sprinkle before serving

The Method:

1. Cook the noodles for approximately 5 minutes, drain and rinse until cooled.
2. Add slaw mix, sliced pepper, bean sprouts, baby corn and noodles together in a large serving bowl.
3. In a separate bowl, combine the yoghurt and nut butter.
4. Pour into the vegetable and noodle mix and toss to combine and completely coated.
5. Sprinkle with the coriander and mustard seeds to serve. 

View Abbie’s portfolio on her website or follow her on Instagram @abbie_asadi