Soba Noodle Salad with Spicy Almond Dressing (Vegetarian)
Here we are with a Hungry Lady Salad for those days when you feel like you should eat a salad but really want a big plate of pasta.
Have both!
This dish is so easy to throw together, and takes 15 minutes from start to finish. It keeps well all week in the fridge, and can be eaten cold, warm, or at room temperature. It’s really very flexible.
what else can i use?
- Can’t eat nuts? Use sunbutter instead of almond butter. Tahini would work too!
- Use maple syrup instead of honey to make this dish vegan
- Lots of vegetables work in this, including shaved Brussels sprouts and snap peas, so add those or swap them in if you’d like
- Note that most soba noodles you find are a blend of buckwheat, not 100% buckwheat. If you’re gluten-free, look for 100% buckwheat soba noodles. Amazon carries them.
This salad is great served:
As a hearty vegetarian lunch or dinner
For dinner with my Teriyaki-Glazed Salmon or Sambal Shrimp
If you make this Soba Noodle Salad with Spicy Almond Dressing, and I hope you do, please leave me a comment here or post to Instagram and tag me. I love to hear your feedback and share your creations!
Soba Noodle Salad with Spicy Almond Dressing (Gluten-Free, Dairy-Free, Vegetarian)
Tender soba noodles are tossed with shaved vegetables and a spicy, creamy almond butter based dressing for a 15 minute meal that is sure to satisfy.
Equipment
- Medium pot
- Blender
Ingredients
- 10 oz. soba noodles
- 1 large red bell pepper, sliced thin
- 4 cups green or purple cabbage, sliced thin
- 4 scallions, green and white parts sliced
- 2/3 cup roasted almonds, roughly chopped
- Kosher salt
Spicy Almond Dressing
- 1/4 cup almond butter
- 5 tbsp water
- 1 tsp honey
- 2 tbsp toasted sesame oil, divided
- 5 tbsp soy sauce
- 1 lime, juiced
- 1 clove garlic, peeled and smashed
- 1/4 cup chili sauce, I like Sriracha
- 1/4 tsp Kosher salt
Instructions
- Cook soba noodles according to package directions in salted water, usually about 5 minutes.
- Drain and toss with 1 tbsp of the sesame oil to prevent them from sticking together while you prepare the dressing and assemble the salad.
- For the dressing: combine all ingredients in a blender and blend until smooth.
- To assemble: In a large bowl toss vegetables, half of the almonds, half of the scallions, and noodles with enough dressing to thoroughly coat it all.
- Plate on a larger platter and scatter remaining scallions and almonds on top.
- Serve room temperature or cold, it will keep for up to a week in the refrigerator!
Nutrition
Calories: 384kcalCarbohydrates: 48gProtein: 13gFat: 19gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gTrans Fat: 1gSodium: 748mgPotassium: 481mgFiber: 5gSugar: 5gVitamin A: 769IUVitamin C: 55mgCalcium: 126mgIron: 3mg
Tried this recipe?Let us know how it was!
Related Posts
Lentil Chopped Salad with Honey Walnut Dressing (Vegetarian, Gluten-Free)
Forget everything you ever knew about lentil salad. It’s not that I don’t LIKE lentil salad, it’s that I usually don’t LOVE it. This, I love. I usually eat lentil salad wishing there were less lentils. I want more crunch, more texture, more complex flavor. […]
Air Fried Artichoke Salad with Lemon Parmesan Dressing (Gluten-Free)
This salad is one of my most viral salads on both Tik Tok and Instagram. I never know which salad is going to really resonate with you all, and sometimes I’m surprised. I guess I shouldn’t have been with this one… it utilizes canned artichokes […]
15 thoughts on “Soba Noodle Salad with Spicy Almond Dressing (Vegetarian)”
Comments are closed.
This was good. I’ll definitely make it again. It was flavorful but kind of dry. I ended up using half the noodles it requires. Next time I’m going to leave out the noodles and maybe add carrots and shredded chicken.
Cynthia, depending on the texture of the almond butter, the sauce can vary in texture a bit. Try adding some water to the dressing next time.
I’m glad you liked the flavor!
Kat
Made this for dinner and really enjoyed it! It was very flavorful, and I loved the different textures with the noodles, veggies, and nuts. The chopped almonds gave it a nice crunch. It was also easy to put together. Although the previous comment said they thought it was kind of dry, I didn’t have that experience. Will definitely make it again, and I’m looking forward to enjoying the leftovers the next couple of days!
Christa, so happy you love it. I agree, the crunch is key!
Kat
I just made this salad for the rest of the week and weekend lunch! It is SO GOOD!!!! Definitely one of the best salads I’ve ever had. I can’t wait to try more of your salads and other eats!
I’m so so happy to hear it Kerrianne!
Kat
Was very excited to try this recipe and it did not disappoint! Easy to make and very flavorful. Topped the salad with fresh cilantro which added a nice touch. Definitely going to make this again!
I had major dental surgery last week, and I made this tonight as my first “real” meal. Holy smokes I’m glad I did. The flavor is incredible. I added diced grilled chicken to it also. Thanks so much for sharing!
It means so much to me be able to make healing just a little less stressful for you!
Kat
Spicy Deliciousness …I love Sriracha too!
You and me both, Cristie!
Kat
Ok I’m eating this as I type and I had to leave a comment because this is SO FREAKING GOOD. I’m not sure it’ll last more than a couple days because I can’t stop eating it. And last week I made the Tuscan Kale salad and that was great too. You’re a sorceress.
I’m so thrilled to hear this, Laura!
Kat
The dressing in the video appears to have soy sauce in it, yet I do not see that in the ingredients. I made it other other night and the dressing seemed to be missing a little something. Is it the soy sauce??
Chrystin, sometimes I use it and sometimes I don’t! I have updated the recipe with that added in as optional, thank you for bringing it to my attention.
It definitely adds depth of flavor.
Kat