This dish is refreshing and surprisingly filling. Another delicious find from my Paleo magazine. Seriously, if you haven’t purchased it yet, what are you waiting for?! I also found that having it for leftovers works wonderfully, as the bold flavors soak into the noodles. Also, I did have to adjust the recipe slight in order to make Whole30 compliant. I didn’t notice any difference in taste and enjoyed every last bite!

So there you have it, something pretty spectacular and so very easy! I’m confident you’ll love this as much as I did!

Veggie Noodles with Cashew-Cilantro Pesto


  • 1 English cucumber, peeled
  • 1 daikon radish, peeled
  • 3 carrots, peeled
  • 2 cups thinly sliced Savoy cabbage – I used red cabbage as the other was out of stock
  • 1/2 teaspoon kosher salt
  • 1 cup raw cashews
  • 3/4 cup snipped fresh cilantro
  • 3 green onions, chopped
  • 1/2 cup lime juice
  • 2 tablespoons raw agave nectar- skipped this to make it Whole30 compliant
  • 1 fresh jalapeno chile pepper, seeded and finely chopped (about 1 1/2 tablespoons)
  • 1 tablespoon tamari sauce- skipped this to make it Whole30 compliant
  • 2 teaspoons grated fresh ginger
  • 2 teaspoons sesame oil
  • 3 cloves garlic


  • Using a vegetable peeler, cut the cucumber, daikon radish, and carrots lengthwise into long julienne "noodles" or "ribbons". In a very large bowl toss together the vegetable noodles, cabbage, and kosher salt. Set aside while preparing the pesto. Reserve any liquid that is released from the vegetables as they stand.
  • For pesto, in a food processor or blender combine cashews, 1/2 cup of the cilantro, the green onions, lime juice, chile pepper, ginger, sesame oil, and garlic. Cover and blend or process until smooth. If necessary, add some of the liquid from the salted vegetables or a little water to thin mixture to a sauce consistency.
  • Toss the vegetable noodles with the pesto; sprinkle with the remaining 1/4 cup cilantro.
  • Enjoy! Oh, and try to save some for later, you won't regret it!