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soba noodle salad

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.
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Course Dinner, Lunch, Salad
Cuisine American, Japanese
Servings 6 people
Calories 384 kcal


  • Medium pot
  • Blender


  • 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
Keyword gluten free, lunch salads, noodles, vegetarian
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