Cool Asian Noodles With Tofu, Cashews, and Sesame Vinaigrette

• 5 ounces spaghetti
• 1 carrot (shredded)
• 1 cucumber (Kirby, cut into 1/4 inch pieces)
• 4 ounces firm tofu (cut into cubes)
• 14 cup cashews (chopped, roasted)
• 1 tablespoon canola oil
• 1 tablespoon lime juice (fresh)
• 2 teaspoons sesame oil (toasted)
• 12 teaspoon salt (kosher)

1. cook spaghetti according to the package directions: drain and run under cold water to cool.
2. Toss with 1 shredded carrot, 1 cucumber , tofu, cashews, canola oil, fresh lime juice, kosher salt and toasted sesame oil.
3. Divide the salad between 2 containers and refrigerate for up to 1 day in advance.

spaghetti, carrot, cucumber, firm tofu, cashews, canola oil, lime juice, sesame oil, salt

Taken from www.food.com/recipe/cool-asian-noodles-with-tofu-cashews-and-sesame-vinaigrette-452154 (may not work)