Once you try this noodle salad with almond butter dressing you’ll want to make it again and again! It’s one of my absolute favourites. The dressing coats the noodles beautifully and tastes sublime!
The salad itself is super easy to make and contains a variety of vegetables. I like to rotate the veggies I use so that you get a variety of nutrients and flavour each time. For this version, there are carrots, red cabbage, edamame beans and radishes. Otherwise just play around and use your favourites (or what you have handy in your fridge).
What’s even better about this recipe is that it’s ready in about 15 mins and stores well in the fridge for easy meal prep.
Nutritional Highlights
✔️ Complex carbs & fibre – from the noodles.
✔️ Vitamin C – from the carrots, radish and red cabbage.
✔️ Healthy fats – from the almond butter (and vitamin E and magnesium too).
✔️ Plant protein – With the edamame, nuts and almond butter it has about 18g of protein per portion.
The almond butter dressing has the following ingredients:
- Smooth almond butter
- Rice wine vinegar
- Tamari or soy sauce
- Lime juice
- Garlic powder
- Salt and pepper
- Maple syrup
Try it for yourself and let me know what you think in the comments.
Storage & Shelf Life
If you don’t eat all of this in one sitting, it will last for about 3 days in a sealed tub in the fridge.
I don’t recommend freezing.
Recipe Tips
- Meal prep: As well as being a nice easy lunch this also works very well for meal prep. You can box it up into portions and keep in the fridge and eat cold when you are out and about.
- Which noodles: Any noodles will work for this dish. I used udon noodles as they are thick and the sauce sticks well to them, but feel free to use any noodles for this. If you are gluten free, use gf ones but if not use any noodles you like.
- Swaps: If you don’t want noodles, the recipe also works well with brown rice or quinoa.
- The dressing: It’s great as a standalone option for many dishes. If you don’t use it all just keep it in a jar in the fridge and it will last for at least a week.
If you enjoyed this Noodle Salad with Almond Butter Dressing, why not try:
Noodle Salad with Almond Butter Dressing
Ingredients
Ingredients
- 200 g udon noodles (7oz)
- 1 large carrot
- ¼ red cabbage
- 160 g cooked edamame beans (1 cup)
- 5-6 radishes
- Fresh coriander leaves
- Handful of chopped nuts and sesame seeds to garnish
Almond butter sauce
- 60 g smooth almond butter (¼ cup )
- 2 tbsp rice wine vinegar
- 3 tbsp tamari or soy sauce
- 1½ tbsp lime juice
- ½ tsp garlic powder
- 2 tsp maple syrup
- Salt and pepper
Toppings:
- 1 tbsp sesame seeds
Instructions
- Cook the noodles as per packet instructions. Drain and rinse in cold water.
- Whilst the noodles are cooking, shred the cabbage and carrot into thin strips and slice the radishes.
- Add all the dressing ingredients to a bowl and mix well.
- To assemble, add the noodles and all the veg to a large serving bowl. Pour over the dressing, add some chopped nuts and/or sesame seeds to garnish.
Notes
- This works well for meal prep. Box up into portions and keep in the fridge and eat cold when you are out and about.
- If you don’t eat all of this in one sitting, it will last for about 3 days in a sealed tub in the fridge.
- The dressing is great as a standalone option for many dishes. If you don’t use it all just keep it in a jar in the fridge and it will last for at least a week.
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