Cold Asian Noodle Salad - cooking recipe

Ingredients

5 ounces spaghetti
1 carrot, shredded
1 kirby cucumber, cut into 1/4 inch dice
4 ounces firm tofu, cut into 1/2 inch dice
1/4 cup cashews, roasted and chopped
1 tablespoon canola oil
1 tablespoon fresh lime juice
2 teaspoons toasted sesame oil
1/2 teaspoon kosher salt

Preparation

Cook spaghetti according to package directions, drain and rinse under cold water.
Once cooled, toss with remaining ingredients.
Can be made a day in advance.