High-Protein Noodle Salad with Almond Dressing

5 from 3 votes

By: Sarah Cobacho, July 28, 2024 / Updated: November 6, 2024

High-protein noodle salad in a bowl with vibrant vegetables.

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!

Sarah Cobacho, nutritionist holding a bowl of high-protein noodle salad with fresh vegetables.

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.
Vibrant ingredients for a high-protein noodle salad on a white surface.

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.
Close-up of high-protein noodle salad with colorful vegetables.

Why You’ll Love This High-Protein Noodle Salad with Almond Dressing TLDR

  • High-Protein
  • Quick
  • Vegan
  • Nutritious
  • Delicious
Sarah Cobacho, nutritionist holding a vibrant salad in a wooden bowl.
High-protein noodle salad in a bowl with vibrant vegetables.

High-Protein Noodle Salad with Almond Dressing

5 from 3 votes
This high-protein noodle salad with a delicious almond dressing is packed with nutritious veggies and perfect for a quick and healthy meal.
Sarah Cobacho (plantbaes.com)
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes

Video

Servings 2

Ingredients

Dressing

  • 1.5 tbsp (24 g) almond butter
  • 2 tbsp (30 ml) fresh lime juice
  • 1 tsp (2 g) minced ginger
  • 1 tbsp (15 ml) maple syrup
  • 2 tsp (10 ml) rice wine vinegar
  • 1 tbsp (15 ml) tamari (sodium reduced preferred)
  • 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 spring onions, 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

Noodles: I used a regular wheat noodle. Buckwheat or rice noodles are great for a gluten-free option.
Edamame: Most edamame are pre-cooked when frozen and ready to be thawed and eaten. Cover in boiling water for a few minutes and drain, if you have not thawed earlier in the day.
 
 

Per Serving

Calories 620kcalCarbohydrates 77gProtein 31gFat 17gSodium 541mgFiber 17gVitamin A 357IUVitamin C 49mgCalcium 228mgIron 9mg

FAQ

Is this recipe gluten-free?

No, but it can be made gluten-free by using buckwheat or rice noodles or any other gluten-free noodles.

Can I make this ahead of time?

Yes, you can prepare the dressing and chop the vegetables ahead of time. Store them separately and combine just before serving.

What can I use instead of almond butter?

You can use peanut butter or tahini as substitutes.

How can I add more protein?

Add some tofu, tempeh, or used pulse noodles for extra protein.

8 Comments

  1. Absolutely lovely salad which went down a treat with the family. The dressing was gorgeous – I just toned down the chilly sauce very slightly – and used rice noodles to keep it GF. Looking forward to trying more recipes. Thanks Sarah!5 stars

  2. You’re going to love this High-Protein Noodle Salad with Almond Dressing recipe! Make sure to rate it 5 stars and leave a comment if you enjoyed it!5 stars

5 from 3 votes

Leave a Comment & Rating

Your email address will not be published. Required fields are marked *

Recipe Rating