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.
- 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
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!
Calories: 384kcalCarbohydrates: 48gProtein: 13gFat: 19gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gTrans Fat: 1gSodium: 748mgPotassium: 481mgFiber: 5gSugar: 5gVitamin A: 769IUVitamin C: 55mgCalcium: 126mgIron: 3mg