Healthy Soba Noodle Salad
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!
Servings: 4 servings
Calories: 393kcal
Ingredients
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
Instructions
- 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.
Video
Nutrition
Calories: 393kcal | Carbohydrates: 60g | Protein: 14g | Fat: 13g | Saturated Fat: 1g | Sodium: 576mg | Potassium: 441mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2200IU | Vitamin C: 39.8mg | Calcium: 77mg | Iron: 3mg