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1.
Soak the cashews in hot water for about 20 minutes.
2.
Drain the cashews and puree with the remaining dressing ingredients in a blender or with an immersion blender in a tall container until creamy.
3.
Meanwhile prepare the salad: grate the carrots and red cabbage, dice the cucumber, finely slice the spring onion, cut the mango into thin strips, and tear Thai basil to taste.
4.
Cook the noodles according to package instructions, rinse with cold water, and drain well.
5.
Place everything in a bowl, toss with the dressing, and serve.
