Noodle Salad with Almond Butter Dressing
If you have 15 minutes to spare, this Noodle Salad with Almond Butter Dressing is a great option for a quick and healthy lunch. A gorgeous nutty noodle salad with lots of fresh vegetables all dressed in a silky 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. 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.
Nutrition
Calories: 473kcalCarbohydrates: 46.7gProtein: 18gFat: 24.5gSaturated Fat: 3gFiber: 3g
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