Basil-Dressed Cucumber Noodles with Cashew Kaffir Lime Lemongrass Dressing
Just the name alone is a mouthful—imagine the flavors! Kaffir lime leaves blend beautifully with lemongrass, creating a delicate, citrusy aroma, while the lemongrass adds a vibrant zing that awakens your taste buds. When combined with the rest of the ingredients, the result is pure bliss.
Lemongrass is easily recognizable by its pale yellow-green stalks and distinctive citrus scent. It has a bulbous base and tough, woody stalks, with the white portion delivering the most intense flavor. As it cooks, its tart lemon essence deepens, revealing a subtle minty brightness.
Basil, on the other hand, is the perfect balance between sweet and savory. It carries an initial peppery note, followed by hints of mint and a touch of anise. This aromatic, robust herb enhances any dish, bringing a refreshing vibrancy to salads and sauces.
This dressing is truly extraordinary. It blends lemongrass, basil, kaffir lime leaves, and cashews into an irresistibly rich and flavorful sauce that elevates any dish. Even I was amazed by the depth of flavor! Try it with Basil-Dressed Cucumber Noodles or zucchini noodles for a refreshing, flavor-packed experience. Your friends and family will love it!
Cucumber Noodles with Kaffir Lime and Lemongrass Dressing
Nutrition Benefits: Apart from the abundance of vitamins and minerals from the vegetables, the Kaffir Lime and Lemongrass Dressing offers its own advantages. Cashew nuts provide essential minerals such as magnesium, copper, and manganese, which support energy production, brain health, immunity, and bone strength. The dressing is rich in fiber and healthy protein. Additionally, Kaffir lime is valued in Asian medicine for detoxifying the blood and aiding digestion, while lemongrass may help relieve pain, reduce swelling, lower fever, improve blood sugar and cholesterol levels, stimulate menstrual flow, and provide antioxidant benefits.
Ingredients
- Salad:
- 4 cups spiralized cucumber noodles
- 2 tablespoon Kikkoman soy sauce, Braggs or Coconut Amino's
- 2 cups mung bean sprouts
- 2 cups bok choy, sliced into little pieces
- 1/2 cup red bell pepper, julienned
- 3/4 cup carrots, julienned
- 1/2 cup fresh fennel bulb, sliced
- 2 tablespoon minced cilantro
- 1 tablespoon minced jalapeño pepper
- 1/2 cup chopped roasted peanuts
- 1 teaspoon fresh ground pepper
- Basil Dressing:
- 1/2 cup cashews, soaked until soft
- 3/4 cup juice from cucumber
- 3 tablespoon fresh lime juice
- 1 teaspoon lemon zest
- 4 Medjool date paste (dates soaked for 15 mins and smashed)
- 1 teaspoon ginger, freshly grated
- 1 teaspoon chili paste (sambal oelek optional)
- 1 tablespoon lemongrass bulb (or essence oil)
- 1 tablespoon lime zest
- 1/3 cup small basil leaves, finely chopped
- 1/2 teaspoon black Himalayan salt
- 1/2 teaspoon fresh ground pepper
Instructions
First, let's prepare the Basil Dressing:
Place the soaked cashews and Medjool date paste in a high-speed blender and pulse.
Add the remaining dressing ingredients and pulse until combined. For a crunchier texture, pulse slowly; for a smoother sauce, blend a bit longer.
Now, prepare the noodle dish:
Toss the cucumber noodles with soy sauce and allow them to marinate for a few minutes.
Drain the excess liquid in a colander over a bowl for later use.
Combine the cucumber noodles with the remaining salad ingredients in a large bowl.
Pour the basil dressing over the mixture.
Top with chopped roasted peanuts and a sprinkle of fresh ground pepper.
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