15-minute salad wraps with the best cashew-cilantro-sauce

25 minute salad wraps with cashew-cilantro-dip - plant-based, vegan, gluten free, refined sugar free -


For the cashew-cilantro-sauce:

For the salad wraps:


For the sauce:

  1. Mix all ingredients in a blender or food processor until an almost smooth paste forms. Alternatively, you can also finely chop the cashews and coriander and mix it with the other ingredients per hand.

For the salad wraps:

  1. Cover the rice noodles in boiling water and let soak for 10 minutes. Drain the water and set the noodles aside.
  2. Wash and dry the vegetables, and cut them into 2 to 3 inch sticks. Place the frozen edamame in a pot of boiling water for 3 – 5 minutes to defrost.
  3. To assemble, simply place one salad leave on a plate and add rice noodles, vegetables and edamame and sprinkle with a generous amount of the sauce.