Tag: salads
Caramelized Cabbage Salad with Fennel, Chickpeas and Yogurt Tahini Dressing
This Caramelized Cabbage Salad with Fennel, Chickpeas and Yogurt Tahini Dressing is one of my new favorite ways to enjoy cabbage. It’s a truly versatile dish that can be served as a side or main course…
Roasted Carrot + Avocado Salad (Vegetarian, Gluten-Free)
If you can’t get to one of my favorite restaurants in New York City, ABC Kitchen, guess what? At least you can have their salad that took the city by storm. It became NYC famous in 2012, and those who know, know. It’s a flavor…
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.
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:
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.
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!
Pesto White Bean Salad with Garlic Croutons (Vegetarian)
This next Hungry Lady Salad I have for you is a total crowd pleaser. It’s beautiful and very flavorful from the basil pesto, garlic croutons, and balsamic glaze. This salad is a real lesson on the benefit of seasoning each component of a composed salad…
Revolutionary Broccoli Salad (Gluten-Free, Vegetarian)
If you follow me on Instagram or Tik Tok, you know that I’ve started a Hungry Lady Salad series and this means LOTS of delicious, healthy, filling salads are coming your way. Perhaps you’ve tried the Tuscan Kale Chopped Salad with Lemon Tahini Dressing. That…
Erewhon’s Famous Kale + White Bean Salad (Vegan, Gluten Free, Refined Sugar Free)
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 Erwhon 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.
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.
If you love big flavor salads like I do, make sure to check out these salads here as well!
If you make this Kale + White Bean Salad, 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!
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.
Equipment
- large salad serving bowl
Ingredients
- 6 cups kale, washed, de-stemmed and chopped
- 1 can white beans, drained
- 1 ripe avocado, diced
- 1/3 cup pumpkin seeds, toasted
- 1/3 cup sunflower seeds, toasted
- 1/4 cup hemp seeds
- 1 tsp Kosher salt
Maple Dijon Dressing
- 1 lemon, juiced
- 1 tsp Dijon mustard
- 1 tbsp maple syrup
- 1/4 tsp Kosher salt
- 1/4 tsp freshly cracked pepper
Instructions
- 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.
- In a large serving bowl, whisk together the dressing ingredients until emulsified.
- Add the kale, white beans, and avocado. Toss in the dressing.
- Top with the toasted seeds and hemp hearts and serve.
Nutrition
Calories: 87kcalCarbohydrates: 4gProtein: 5gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 1gSodium: 741mgPotassium: 13mgFiber: 1gSugar: 3gVitamin A: 66IUVitamin C: 1mgCalcium: 24mgIron: 2mg
Tried this recipe?Let us know how it was!
The Best Mayo-Free Tuna Salad. (Paleo, Dairy Free, Gluten Free)
I’ve been making The Best Mayo-Free Tuna Salad for years, and I doubt I’ll ever tire of it. I posted this recipe a few months ago on Tik Tok and it went viral overnight. I still get messages to this day from people who now…
Mexican Street Corn Salad (Esquites) – (Gluten Free, Vegetarian)
My husband declared this “Maybe the best salad I’ve ever made.” And I make a LOT of salads. Granted, it’s basically Mexican Street Corn in a bowl, and a popular dish in Mexico called Esquites. It is easy to make, filled with rich flavors that…
