Rice Noodles with Cashew Sauce and Crunchy Veg

Ingredients

• 1⅓ cups cashews
• 1 1-inch piece ginger, peeled, coarsely chopped
• ½ red chile (such as Fresno), seeds removed, coarsely chopped
• 2 garlic cloves
• 3 tablespoons tamari or soy sauce
• 1 teaspoon toasted sesame oil
• 6 tablespoons fresh lime juice, divided
• 4 ounces dried rice noodles (not vermicelli)
• Kosher salt
• 1 medium Persian cucumber, halved, thinly sliced on a bias
• 4 medium radishes, trimmed, chopped
• 2 small carrots (any color), peeled, very thinly sliced into rounds
• 2 scallions, thinly sliced on a bias
• 1 cup cilantro leaves with tender stems, coarsely chopped

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