“This healthy soba noodle salad is packed full of colorful vegetables and tossed in a creamy almond butter and sesame dressing. It’s easy to make and super tasty!”
Healthy Soba Noodle Salad with Almond Butter Dressing
This healthy soba noodle salad is packed full of colorful vegetables and tossed in a creamy almond butter and sesame dressing. It’s easy to make and super tasty!
for the salad:
- 10 oz package 100% buckwheat soba noodles
- 1 cup shredded purple cabbage
- 1/2 cup edamame , shelled and thawed
- 1/2 cup red bell pepper , sliced
- 1/4 cup sliced carrots
- 1 bunch scallions , thinly sliced (about 1/4 cup)
for the dressing:
- 2 tablespoons almond butter
- 2 tablespoons toasted sesame oil
- 2 tablespoons rice vinegar
- 1 tablespoon lime juice
- 1 – 2 tablespoons gluten-free tamari (or soy sauce)
- 1 teaspoon ground ginger
- Water as needed to thin
Cook the soba noodles according to the package instructions.
While the soba noodles are cooking, make the dressing. Whisk together all the ingredients (minus water) until combined. The mixture will be thick, so whisk in some water, about 1 tablespoon at a time, until you reach a consistency that is pourable.
Once the noodles are done, drain them in a colander and rinse them under cold water, using your hands to separate the noodles. Continue to rinse until the noodles are cool and not sticky.
Place the noodles in a large bowl. Add the vegetables and edamame, then pour the dressing over top. Toss together with salad tongs.
Serve immediately or store in the fridge for 2 – 3 days.