High-Protein Noodle Salad with Almond Dressing
This high-protein noodle salad with a delicious almond dressing is packed with nutritious veggies and perfect for a quick and healthy meal.
Servings
Ingredients
Dressing
- 1.5 tbsp almond butter
- 2 tbsp lime juice
- 1 tsp ginger minced
- 1 tbsp maple syrup
- 2 tsp rice wine vinegar
- 1 tbsp tamari
- 1.5 tsp hot sauce (optional)
Salad
- 7 oz dry noodles see notes
- 1.5 cups frozen shelled edamame (thawed)
- 1 carrot, peeled in ribbons
- 1 cucumber, diced
- 1 cup red cabbage, chopped
- 3 spring onions, finely chopped
- ¼ cup 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!
Video
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.
Nutritional Information - Per Serving
Calories 620kcal | Carbohydrates 77g | Protein 31g | Fat 17g | Sodium 541mg | Fiber 17g | Vitamin A 357IU | Vitamin C 49mg | Calcium 228mg | Iron 9mg