freshly made Cucumber & Cashew Noodle Salad in a dish

Clearspring Cucumber & Cashew Noodle Salad

August 16, 2023

Everyone loves noodles, so this is the kind of recipe made for friends and family when they’re coming over.

It looks beautiful – vibrant and green – and it tastes so fresh thanks to the mint and lime. It’s a great lunchbox option too; just take the dressing in a separate little pot and stir it together when you’re ready to eat.

This recipe serves 4. 

Looking for more Clearspring recipes? 

If you like this recipe from Clearspring, we think you will love their recipe for 'Vegan Maki Roll Rainbow Sushi'.


  • 4 portions of Clearspring Organic Japanese Brown Rice Udon Noodles (about 80g per person)
  • 100g 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
  • Juice of 1 Lime
  • 2 Tablespoons Clearspring Organic Toasted Sesame Oil
  • 1 Tablespoon Clearspring Organic Japanese Tamari Soya Sauce
  • 2 Tablespoons Wine Vinegar
  • 1 Tablespoon Clearspring Organic Japanese Brown Rice Miso Paste
  • Salt



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.


Whisk all the ingredients for the dressing together in a small bowl with a pinch of salt.


Place the cooked noodles and edamame beans in a large mixing bowl and add the remaining salad ingredients.


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.