soba noodle salad bowl with almond lime vinaigrette
What do you make when you have a craving for a crunchy, tangy Asian slaw but need something a little more substantial…a little more satisfying…a little more noodle-ey?
You make this mega watt soba noodle salad bowl, clearly.
And you make it good.
This sweet, sweet union combines two exotic, yet approachable salads that have proven their ability to steal the show at even the most competitive office potlucks and barbecues everywhere.
Gather your biggest tupperware and your sturdiest tossing tongs because this salad is…
The perfect vehicle for a smooth and lime-ey almond butter sauce that is my e v e r y thing right now.
- 3 T roasted almond butter
- juice of one lime
- 2 T tamari
- 2 t maple syrup
- 1/2 t garlic powder
- 1/2 t sesame oil
- 1/4 cup warm water
- 1/2 head of napa cabbage, cut into ribbons
- 5-6 radishes, sliced thinly
- 1/2 cup seed mixture (I used sesame, sunflower and pepita) + 1 teaspoon tamari
- fresh mint ribbons, to top.
- extra lime juice, to top
- Soba noodles cooked according to package directions, enough for 2-3 people
- To make the dressing, combine all ingredients in a jar and shake vigorously until the almond butter has immersed with the water completely. Taste and adjust as necessary.
- In a medium saucepan, toast your seed mixture on medium for 3-4 minutes, stirring. When nuts are lightly toasty and golden, pour in 1 teaspoon of tamari and set aside on a paper towel to cool.
- To prepare salad bowl: combine noodles and napa cabbage in a large bowl. Drizzle over (most of) the dressing and toss until sauce is coating everything completely. Reserve a little sauce for final serving.
- Enjoy the noodle bowl topped with the toasted nuts, mint ribbons, sliced radishes and an extra squeeze of lime.