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 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!