Rice Noodles with Cashew Sauce and Crunchy Veg

Name: Rice Noodles with Cashew Sauce and Crunchy Veg
Ingredients: 1⅓ cups cashews; 1 1-inch piece ginger, peeled, coarsely chopped; ½ red chile (such as Fresno), seeds removed, coarsely chopped; 2 garlic cloves; 3 tablespoons tamari or soy sauce; 1 teaspoon toasted sesame oil; 6 tablespoons fresh lime juice, divided; 4 ounces dried rice noodles (not vermicelli); Kosher salt; 1 medium Persian cucumber, halved, thinly sliced on a bias; 4 medium radishes, trimmed, chopped; 2 small carrots (any color), peeled, very thinly sliced into rounds; 2 scallions, thinly sliced on a bias; 1 cup cilantro leaves with tender stems, coarsely chopped

"This recipe is inspired by Gado-gado, a colorful and crunchy Indonesian salad, made with a wide array of raw and cooked vegetables (and sometimes noodles). The dressing is usually peanut-based, but we used cashews. Feel free to try another tender nut such as pistachios or pecans instead...."

INGREDIENTS

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1⅓ cups cashews

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1 1-inch piece ginger, peeled, coarsely chopped

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½ red chile (such as Fresno), seeds removed, coarsely chopped

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2 garlic cloves

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3 tablespoons tamari or soy sauce

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1 teaspoon toasted sesame oil

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6 tablespoons fresh lime juice, divided

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4 ounces dried rice noodles (not vermicelli)

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Kosher salt

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1 medium Persian cucumber, halved, thinly sliced on a bias

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4 medium radishes, trimmed, chopped

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2 small carrots (any color), peeled, very thinly sliced into rounds

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2 scallions, thinly sliced on a bias

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1 cup cilantro leaves with tender stems, coarsely chopped

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