Once you try this almond butter sauce you will be drizzling it on everything! It’s one of my absolute favourites and it will soon be yours too, I hope. It coats the noodles and tastes sublime but it really is great on most things!
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.
With the edamame, nuts and almond butter it has about 18g of protein per portion, but if you want to up the protein content then add some cooked tofu or tempeh (or other protein source) as you serve.
The dressing has the following ingredients:
- Smooth almond butter
- Rice wine vinegar
- Tamari or soy sauce
- Lime juice
- Garlic powder
- Salt and pepper
- Maple syrup
The maple syrup is optional, but it really helps to counter the acidity of the lime juice. Leave it out initially and try the sauce, then if you want to add a little maple, depending on your own preference, add it afterwards.
Try it for yourself and let me know what you think in the comments.
Recipe Tips
- 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.
- 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.
- 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.
- If you don’t want noodles the recipe also works well with brown rice or quinoa.
- 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.
Noodle salad with almond butter sauce
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 and then rinse in cold water and drain.
- Whilst the noodles are cooking, shred the cabbage and carrot into thin strips and slice the radishes.
- Add all the dressing ingredients together in a bowl and mix well.
- To assemble, add the noodles and all the veg to a large serving bowl and pour over the dressing, add some chopped nuts and/or sesame seeds to garnish.
Notes
- This works very well for meal prep as you can box this 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.
- 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 then use gf ones, if not use any noodles you like.
- If you don’t want noodles this dish also works well with brown rice or quinoa.
- 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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