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Soba Noodle Salad with Spicy Almond Dressing (Gluten-Free, Dairy-Free, Vegetarian)
Kat Ashmore
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.
4.91
from
11
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
1x
2x
3x
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:
384
kcal
Carbohydrates:
48
g
Protein:
13
g
Fat:
19
g
Saturated Fat:
2
g
Polyunsaturated Fat:
5
g
Monounsaturated Fat:
10
g
Trans Fat:
1
g
Sodium:
748
mg
Potassium:
481
mg
Fiber:
5
g
Sugar:
5
g
Vitamin A:
769
IU
Vitamin C:
55
mg
Calcium:
126
mg
Iron:
3
mg
Keyword
gluten free, lunch salads, noodles, vegetarian
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