This dairy, gluten, and soy free Almond Butter Soba Salad features crisp, fresh vegetables and hearty buckwheat soba noodles coated in a creamy almond butter sauce. It’s a perfectly packable healthy lunch, a party bring along that will have guests raving, and a refreshing summertime dinner.
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Let’s talk school lunches. Packed or bought, they’re usually not too glamorous. I remember having a sandwich every.single.day for eleven years, I literally was jealous of the kids who got Lunchables. So much so that on my seventh birthday, I even convinced my mom to let me get one. She had looked surprised and unsure of my request- I later realized why.
Yeah, and there went that hype.
However, there was one lunch my school offered that was pretty darn amazing. A toasted cheese sandwich with tomato soup. The crunch of the buttery bread and the ooze of the hot, creamy cheese paired with the soul-warming soup was magical. But, then there was the school pizza- yikes. It was bad enough to make a New Yorker scoff in disapproval.
Back in about 7th grade, when I first started getting into cooking and nutrition, I decided to take lunch matters into my own hands. It’s taken years and there have been plenty of bumps (brown rice tortillas decidedly DON’T roll), but I’ve found a fool-proof lunch that has me counting the minutes till the lunch bell.
Scatch that I’m ALWAYS counting down the minutes to the lunch bell, but you get the point 😉 .
Can we pause and talk about this photo? It took me a solid ten minutes to actually get food on these freakin’ chopsticks.
I’m pretty sure the only thing I’ve ever eaten “successfully” with chopsticks is ziti noodles. I know, I know, it sounds weird, ziti’s Italian. My parents used to let my siblings and me use them for eating the noodles when we were younger, just to make things more fun.
We would stack as many noodles as we could fit on the stick, then eat them right off like corn on the cob, or even just toss our heads back and pour them all in at once. We were savages.
Regardless of my (lack of) abilities, I will still pack chopsticks with this lunch every time. Annnnndddd then revert to using a sad plastic fork. It’s the thought that counts.
Fit and Fresh Almond Butter Soba SaladPrint Recipe
- 1/3 cup creamy, salted almond butter
- 1/4 cup coconut aminos
- 1 1/2 TBSP honey -OR- maple syrup (to make vegan)
- 1 TBSP lemon juice
- 1 tsp garlic
- 1/2 tsp ground ginger
- 1/4 tsp vanilla bean powder -OR- extract
- 8 oz buckwheat soba noodles
- 2 cups shredded red cabbage
- 2 cups broccoli florets
- 2 cups carrot strands
- (optional) protein of choice: chicken, tofu, shrimp, salmon, etc.
- (optional) slivered almonds to garnish
Prepare the buckwheat soba noodles according to package instructions, reducing the cooking time by 1 minute and rinsing them with cold water immediately after draining to ensure they are slightly al dente.
Next, place all the sauce ingredients in a small bowl and stir until thoroughly combined. Once finished, set the sauce aside.
To begin assembling the salad, place the prepared vegetables, cooked buckwheat soba noodles, and (optional) protein of choice in a large bowl. Mix these together to incorporate. Pour the sauce over the contents of the bowl a little bit at a time, folding it in to ensure even distribution. Cover and place the finished salad in the fridge for at least two hours, but preferably overnight, to chill and let the flavors meld. This salad is perfect for meal prepping as the longer it sits, the more intense the flavors get. It will last up to a week in the fridge, depending on the added protein. Optionally top with slivered almonds to garnish.
Stay tuned for a killer total body strength and cardio workout that will have you dripping in sweat and another easy and delicious dairy, gluten, and soy free recipe next week!
Enjoy the moment,
xoxo Meah <3