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Cantaloupe, Cucumber & Cashew Noodle Salad

Liven up your next barbecue with a pasta salad that's equal parts surprising and satisfying. To vary the dish, add cooked shredded chicken or shrimp; substitute honeydew for cantaloupe; or use spaghetti noodles instead of soba.

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  • Makes: 4 servings
  • Start to Finish: 35 mins

Cantaloupe, Cucumber & Cashew Noodle Salad

Directions

  1. In a small saucepan heat vegetable oil over medium-high heat. Reduce heat to medium; add garlic. Cook and stir about 2 minutes or until garlic is toasted. Set aside.
  2. For dressing, in a food processor or blender combine cashew butter, soy sauce, lime juice, ginger, honey, 1 teaspoon sesame oil, and chili sauce. Cover and process or blend until smooth. If necessary, add the water, 1 tablespoon at a time, to make a dressing of pouring consistency.
  3. Cook soba according to package directions; drain. Transfer to a large bowl. Drizzle with 1 teaspoon sesame oil; gently toss to coat. Add cantaloupe, cucumber, cilantro, and green onions. Pour dressing over soba mixture; gently toss to combine.
  4. Top each serving with toasted garlic, cashews, and mint. Serve with lime wedges.

Nutrition Facts (Cantaloupe, Cucumber & Cashew Noodle Salad)

  • Per serving:
  • 441 kcal cal.,
  • 18 g fat
  • (3 g sat. fat,
  • 5 g polyunsaturated fat,
  • 9 g monounsatured fat),
  • 925 mg sodium,
  • 63 g carb.,
  • 5 g fiber,
  • 11 g sugar,
  • 14 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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