This raw veggie salad is beefed up with raw, unsalted cashews. They’re high in monosaturated fatty acids, which are good for your heart; as well as zinc and selenium, which are both powerful antioxidants.

SERVES 4 // COOKING TIME 15 min

INGREDIENTS
240g instant rice noodles
3 tbsp tamari sauce
2 tbsp olive oil
1½ tbsp honey, slightly warmed
Zest and juice of 1 lemon
Salt and pepper
4 carrots, peeled and cut into matchsticks
1 large broccoli, broken into small florets
250g portobellini mushrooms, sliced
150g raw cashews, chopped
Coriander, to garnish

METHOD
1. Place the noodles in a bowl of hot water to soften.
2. Combine the tamari, olive oil, honey, and lemon zest and juice, and season.
3. Drain the noodles and combine with the vegetables, cashews and sauce. Toss to coat.
4. Garnish with coriander, season and serve.

The post Raw veggie salad with cashews and noodles appeared first on MyKitchen.