Glass noodle salad with mango and edamame, sesame cashew dressing

For the salad:

2 boxes of vietnamese vermicelli noodles, either rice or mung bean. Soak noodles in boiling water for 3-4 minutes, rinsed in cool water and drained

12 oz shelled edamame

2 red bell peppers, sliced thin

5 carrots, shredded

6 oz salted cashews, broken into small pieces

3 mangos, peeled and cut into 1” chunks

1/2 cup of snow peas or sugar snap peas, cut into 1”pieces

Combine all ingredients and toss. Add 1-2 tsp of liquid aminos and 1 tsp toasted sesame oil while tossing to prevent noodles from sticking

For the dressing, combine all ingredients and blend well:

1 cup cashew butter

3-4 tablespoons liquid aminos

1 tsp garlic chili sauce

1” ginger

juice of 1 lime

1 tbsp toasted sesame oil

hot water to thin