I’m thrilled to share this High-Protein Noodle Salad with Almond Dressing with you! This salad has become a staple in our home for its simplicity and incredible flavor. It’s quick to make, coming together in just 15 minutes, and it’s packed with a whopping 31 grams of protein per serving. The creamy almond dressing pairs perfectly with fresh, crunchy veggies like cucumber, carrots, and red cabbage, creating a delightful mix of textures and flavors.
Combining 11 unique plants, the high fiber content, and the kimchi makes this delicious salad an absolute feast for our microbiome. Whether you’re looking for a quick lunch or a nutritious dinner, this salad is sure to satisfy and keep you feeling amazing!
Why I Love This Recipe
- High-Protein: This salad packs 31 g of protein per serving, making it perfect for a satiating protein boost.
- Fiber packed: With 17 g of fiber per serving, 11 unique plants, and the addition of kimchi, this salad is a feast for your microbiome!
- Quick and Easy: Ready in just 15 minutes, it’s a perfect meal for busy days.
- Nutritious: Packed with fresh veggies like cucumber, carrots, and red cabbage, it’s loaded with vitamins and antioxidants!
- Almond dressing: It is so delicious; it brings the whole salad together.
- Vegan: This salad is completely plant-based, making it suitable for vegans and those looking to eat more plant foods.
Ingredient Notes
- Almond Butter provides a rich, creamy base for the dressing. If preferred, you can substitute peanut butter or tahini for a nut-free version.
- Edamame: These young soybeans are high in protein and fiber, and they add a nice texture to the salad and are ready in minutes.
- Carrots: Peeled into ribbons, they add a sweet crunch and are rich in vitamin A.
- Red Cabbage: Adds a vibrant color and is high in vitamins C and K. It’s also rich in antioxidants sulforaphane and anthocyanins.
- Noodles: I used wheat noodles, you could substitute for rice noodles or 100% buckwheat soba noodles for a gluten-free version.
How to Make This Recipe (Summary)
Start by combining almond butter, lime juice, ginger, maple syrup, rice wine vinegar, tamari, and hot sauce (if using) in a small bowl to create a homogenous sauce. Prepare your vegetables by peeling the carrot into ribbons, dicing the cucumber, and chopping the red cabbage and spring onions. Bring a medium pot of water to a boil, then cook the noodles according to the packet instructions. Drain and rinse under cold water. Combine the dressing and noodles in a large bowl, then add the edamame, carrot, cucumber, red cabbage, spring onions, mint, and almonds. Mix well and enjoy! View recipe card below for detailed instructions.
Variations and Tips
- Add some grilled tofu for an extra protein boost.
- Swap out the noodles for rice noodles or 100% buckwheat soba noodles for a gluten-free option.
- Use peanut butter instead of almond butter for a different flavor.
- Make it nut-free by swapping the almond butter for tahini and skipping the crushed almonds topping.
- Make sure to rinse the noodles under cold water to stop the cooking process and prevent them from sticking together.
- Add more veggies like bell peppers, baby spinach, or broccoli for extra nutrition and variety.
- If you like this recipe, you’ll also love our other high-protein noodle recipes: Easy Peanut Vegetable Noodle Stir Fry (Meal Prep), High-Protein Udon Noodle Meal Prep, or High-Protein Soba Noodle Salad.
Why You’ll Love This High-Protein Noodle Salad with Almond Dressing TLDR
- High-Protein
- Quick
- Vegan
- Nutritious
- Delicious
High-Protein Noodle Salad with Almond Dressing
Ingredients
Dressing
- 1.5 tbsp (24 g) almond butter
- 2 tbsp (30 ml) lime juice
- 1 tsp (2 g) ginger - minced
- 1 tbsp (15 ml) maple syrup
- 2 tsp (10 ml) rice wine vinegar
- 1 tbsp (15 ml) tamari
- 1.5 tsp (6 g) Hot sauce - optional
Salad
- 7 oz (200 g) dry noodles - see notes
- 1.5 cups (222 g) frozen shelled edamame (thawed)
- 1 carrot, peeled in ribbons
- 1 cucumber - diced
- 1 cup (89 g) red cabbage, chopped
- 3 scallions - finely chopped
- ¼ cup (11 g) fresh mint - finely chopped
- 8 toasted almonds, crushed
Instructions
- In a small bowl, combine the almond butter, lime juice, ginger, maple syrup, rice wine vinegar, tamari, and hot sauce if using. Whisk until you get a homogenous sauce.
- Prepare your vegetables before cooking the noodles.
- Bring a medium pot of water to a boil, cook the noodles according to the packet instructions. Drain, and rinse under cold water.
- In a large bowl, combine the dressing and noodles. Add the edamame, carrot, cucumber, red cabbage, spring onions, mint, and almonds. Mix to combine and enjoy!
Notes
Video
Per Serving/Portion
FAQ
No, but it can be made gluten-free by using buckwheat or rice noodles or any other gluten-free noodles.
Yes, you can prepare the dressing and chop the vegetables ahead of time. Store them separately and combine just before serving.
You can use peanut butter or tahini as substitutes.
Add some tofu, tempeh, or used pulse noodles for extra protein.
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Dears Sarah, thank you for this lovely recipe, which I received via email today. I didnt have all the vegetables at hand, so I used only edamame, cucumber and carrot. I swapped hot sauce for Allepo pepper flakes, which are just mildly hot. The salad was very tasty and quick to assemble. You inspire me to cook more often, because you recipes are so good. I bought your meal-prep ebook and I plan to do most of the recipes. Thank you again.
Thank you so much for this lovely message Jana 🥰 I’m so glad you enjoyed the salad, and your swaps sound delicious!
It means so much to know the recipes are inspiring you to cook more often. Thank you as well for buying the meal-prep ebook, I’m so excited for you to try the recipes 💚🌱
Made this salad and oh my word, I’m in love!! So delicious, you have to try it!!
I’m so happy you loved it Megan 💚 Thank you for sharing 💚
I love it! ❤️
doubled the amount of dressing 😬😇
So happy to hear that, thank you for sharing Sarah 💚
Another winning recipe! <3
Thank you Erin, so happy you liked it 💚
This is so delicious! But – 77 grams for 2 servings? That’s kind of a bummer … I know they are good carbs – but yikes.
Hi Patricia, I’m so glad you loved the recipes. Is there a particular reason you’re concerned about the carbohydrates in this meal? Carbs have been unfairly blamed for rising rates of obesity and chronic illness, but there’s a big difference between refined carbohydrates, like those in sugary drinks or candies, and whole-food, unrefined sources of carbs. Unrefined carbohydrates are rich in fiber, vitamins, minerals, phytonutrients, and water—all of which support a healthy body weight and help reduce the risk of chronic diseases like cardiovascular disease and type 2 diabetes.
There’s a lot of misinformation online, and I’m always happy to help clear things up where I can, so don’t hesitate if you have any questions 🙂