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.

Watch Me Make My Soba Noodle Salad with Spicy Almond Dressing

If you’re in need of some more Hungry Lady Salads be sure to follow me on Facebook, or see all of my favorites (and so many other delicious recipes!) over on Pinterest.

How To Make My Soba Noodle Salad with Spicy Almond Dressing

Step 1. Cook your soba noodles according to package directions in salted water, usually about 5 minutes.

Step 2. 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.

Step 3. For the dressing: combine all ingredients in a blender and blend until smooth.

Step 4. In a large bowl toss vegetables, half of the almonds, half of the scallions, and noodles with enough dressing to thoroughly coat it all.

Step 5. Plate on a larger platter and scatter remaining scallions and almonds on top.

Step 6. Serve room temperature or cold, it will keep for up to a week in the refrigerator!

Step 7. Enjoy!

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 Soba Noodle Salad with Spicy Almond Dressing is special because:

It’s a beautiful and hearty vegetarian lunch or dinner

It pairs beautifully with my Teriyaki-Glazed Salmon or Sambal Shrimp

It keeps well in the fridge for up to a week

More Warm Hungry Lady Salads:

Grilled (Faux) Caesar Salad

Fall Roasted Vegetable Salad

Roasted Carrot and Avocado Salad (Gluten-Free, Vegetarian)

Air-Fried Artichoke Salad with Lemon Parmesan Dressing (Gluten-Free)

If you make this Soba Noodle Salad with Spicy Almond Dressing, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!

If you like full recipe videos, you’ll want to follow me on Facebook and Youtube as I publish new videos daily!

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.

4.88 from 8 votes

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Prep Time 10 minutes mins

Cook Time 5 minutes mins

Total Time 15 minutes mins

Course Dinner, Lunch, Salad

Cuisine American, Japanese

Servings 6 people

Calories 384 kcal

Equipment

• Medium pot
• Blender

Ingredients

  

1x2x3x

• 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

Keyword gluten free, lunch salads, noodles, vegetarian

Tried this recipe?Let us know how it was!

Erewhon Market is a natural foods gourmet eatery and store in Los Angeles that draws a big celebrity crowd.  If, like myself, you don’t live in LA, you may not have ever been. One of the dishes they are famous for is this Kale + White Bean salad, and this recipe is my attempt to bring Erewhon to all of us. It may not sound like much… kale and white beans aren’t exactly the sexiest ingredients.  But trust me when I say, it is truly delicious. In fact, my husband said it’s one of the best salads I’ve ever made.  I only wish I could take the credit!

The dressing is a classic vinaigrette, sweetened with maple syrup, and coating tender kale greens and creamy white beans and avocado. The generous addition of toasted seeds lends a crunchy, nutty component to an already satisfying salad. It’s been in my regular rotation since making it a few months ago, and know it will soon be in yours too.

WATCH ME MAKE EREWHON’S FAMOUS KALE + WHITE BEAN SALAD

If you’re in need of some more hungry lady salads, be sure to follow me on Facebook, or see all of my favorites (and so many other delicious recipes!) over on Pinterest.

HOW TO MAKE EREWHON’S FAMOUS KALE + WHITE BEAN SALAD

Step 1. Dry your rinsed kale by spinning it in a salad spinner or patting dry with a kitchen towel.  

Step 2. Place kale into a colander and massage with the salt. This will tenderize the fibers and make it soft. Set aside while you make the dressing.

Step 3. In a large serving bowl, whisk together the dressing ingredients until emulsified.

Step 4. Add the kale, white beans, and avocado. Toss in the dressing.

Step 5. Top with the toasted seeds and hemp hearts and serve.

Step 6. Enjoy!

What Else Can I Use?

• If you typically do not like raw kale, I urge you to try it this way.  Massaging the kale with salt really helps to tenderize it, making it soft and tender.  However, if you simply cannot get there, you can use another hearty green such as swiss chard in place of it.
• No maple syrup?  Use honey in the dressing for very similar results.
• You can omit the hemp hearts if you don’t have them on hand, or use sesame seeds in place of them.
• Chickpeas are a nice substitute for the white beans if you want to change it up, or don’t have those at the ready.
• No fresh lemon juice for the dressing?  Use white wine vinegar or lime juice as the acid component instead.
• This salad is quite filling, but if you want to add another protein to it, grilled chicken or salmon would go well with this.

Even More Big Flavor Salads

Fall Roasted Vegetable Salad

Herby Marinated Lentil Salad

Avocado Caesar Salad

60 Second Coleslaw

If you make Erewhon’s Famous Kale + White Bean Salad, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!

If you like full recipe videos, you’ll want to follow me on Facebook and Youtube as I publish new videos daily!

Erewhon’s Famous Kale + White Bean Salad (Vegan, Gluten Free, Refined Sugar Free)

This amazing vegan salad is adapted from Erewhon Market in Los Angeles, where this salad has become a a cult favorite.

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Prep Time 10 minutes mins

Course Dinner, Lunch, Salad

Cuisine American

Servings 4 people

Calories 329 kcal

Equipment

• large salad serving bowl

Ingredients

  

1x2x3x

• 6 cups kale de-stemmed and chopped
• ½ teaspoon Kosher salt
• 1 15-ounce can of white beans
• 1 ripe avocado diced
• ⅓ cup roasted pumpkin seeds
• ⅓ cup roasted sunflower seeds
• 1/4 cup hemp seeds

Dressing:

• 1 large juicy lemon or 2 small
• 2 tsp Dijon mustard
• 1-2 tbsp maple syrup
• 1/4 tsp Kosher salt
• 1/4 tsp freshly cracked pepper
• ⅓ cup Extra-virgin olive oil

Instructions

 

• Rinse the kale and spin it dry or pat very dry in a colander.
• In the colander, add ½ tsp salt to the kale and massage it for 10 seconds. Set aside.
• In a large serving bowl, whisk together dressing ingredients so they are smooth and incorporated.
• Add the massaged kale, then beans, avocado, pumpkin seeds and hemp seeds. Toss again to incorporate. Note: if you are making ahead of time, add the avocado and seeds right before serving so the avocado stays green and the seeds stay crunchy.
• Enjoy!

Nutrition

Calories: 329kcalCarbohydrates: 13gProtein: 9gFat: 29gSaturated Fat: 4gPolyunsaturated Fat: 9gMonounsaturated Fat: 14gTrans Fat: 0.02gSodium: 419mgPotassium: 499mgFiber: 7gSugar: 3gVitamin A: 6788IUVitamin C: 66mgCalcium: 201mgIron: 3mg

Keyword kale, kale salad, lunch salads, vegan

Tried this recipe?Let us know how it was!