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Just thinking about Soba Noodle Salad with Creamy Peanut Dressing makes me hungry! Soba noodles are tossed with salad ingredients like red peppers and purple cabbage, then doused in a homemade peanut dressing that’s impossible to resist. This is an easy, healthy meal that I can’t stop making!

Chopsticks are lifting a bite sized potion of noodles from the bowl.
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I’m a firm believer in eating your veggies – especially when those veggies are mixed with soba noodles and covered in a delicious homemade creamy peanut dressing!

I can have a smaller portion of this salad for lunch or a larger portion for dinner and be totally satisfied every time.

So, what makes the dressing so downright delectable? And yes – it’s delectable. I know that the words “salad dressing” and “delectable” rarely fit into the same sentence, but this one is an exception!

Smooth peanut butter, freshly grated ginger and soy sauce are just some of the stand out ingredients that make this dressing so remarkably… delectable!

This salad is also pretty versatile, too. Don’t like one of the veggies listed? Get rid of it! Thinking of a protein or veggie that would be delicious in this salad? Toss it in there!

This is a pretty flexible, anything goes salad recipe that can be altered to fit your needs. However, I do recommend trying it just the way it is at least once – I think it’s pretty perfect, if I say so myself.

A large plate os soba noodle salad is garnished with sesame seeds.

Ingredients for soba noodle salad:

The salad itself calls for:

  • Soba noodles – These thin Japanese noodles serve as the base for this salad.
  • Red pepper – You can substitute it for a yellow or orange pepper if you’d prefer.
  • Purple cabbage – It’s low in calories and very high in nutrients. Feel free to toss a little extra in there!
  • Edamame beans – If you’re buying them frozen, be sure to thaw them to room temperature before using.
  • Carrots – Julienne them!
  • Cucumber – These are best in the salad when they’re thinly sliced.
  • Roasted peanuts – Chop them up before tossing them in.
  • Green onions – These will be tossed with the salad and serve as a garnish as well.
  • Cilantro – I always add a little extra in there, both in the salad and also as a garnish!

The dressing needs:

  • Peanut butter – Smooth, not crunchy! And if you can help it, grab a jar with no added sugar.
  • Ginger – Fresh ginger has a powerful taste that can’t be beat.
  • Sesame oil – If you want a warmer, deeper flavor to the dressing, you can use toasted sesame oil.
  • Soy sauce – Tamari also works if you want to keep things low-sodium. Also, gluten free soy sauce is just as delicious as regular soy sauce!
  • Rice vinegar – White wine vinegar can be used in a pinch.
  • Honey – This ingredient is optional, but I highly recommend it! It gives the dressing a hint of sweetness that’s so enjoyable.
  • Water – Room temp! Not too cold, not too hot.

Finally, top off the salad with these garnishes:

  • Cilantro
  • Green onion
  • Sesame seeds
Vegetables and noodles are tossed and placed on a white plate.

What if I can’t find soba noodles?

If you can’t find soba noodles, you can use spaghetti or even cooked ramen noodles. Soba noodles are pretty easy to find nowadays. Check the international aisle at your local grocery store!

How long will soba noodle salad with creamy peanut dressing stay fresh?

In an airtight container in the fridge, this salad will stay fresh for up to 3 days.

This is a great meal prep idea if you want a delicious, satisfying lunch! You can toss some of this salad into a container and bring it into the office, just to make all of your coworkers jealous.

Chopsticks are placed on a white plate topped with soba noodle salad.

What else can I add to the soba noodle salad?

Trust me, this salad has definitely got enough going on! However, if you’re looking to get creative and bulk it up more, there are some more ingredients you can add.

If you’re not a vegetarian, consider adding some chicken, steak, or shrimp to this salad for some added protein!

On the other hand, to make this salad totally vegan, you can sub the honey for maple syrup.

Wooden chopsticks are twirling a bite of soba noodles.

Want more salad recipes that hit the spot?

Grilled Rosemary Chicken Salad

Mediterranean Pasta Salad

Shredded Chicken Kale Caesar Salad with Parmesan Crisps

Warm Roasted Brussels Sprouts Salad with Farro

5 from 2 votes

Soba Noodle Salad with Creamy Peanut Dressing

Soba noodles are tossed with salad ingredients like red peppers and purple cabbage, then doused in a homemade peanut dressing that's impossible to resist.
Prep Time: 25 minutes
Cook Time: 25 minutes
Chill time: 30 minutes
Total Time: 1 hour 20 minutes
Servings: 6


For salad:

  • 180 grams of soba noodles
  • 1 red pepper, julienned / sliced into sticks
  • 1 ½ cup (134 g) purple cabbage, thinly sliced
  • 1 cup (237 g) edamame beans, thawed if frozen
  • 1 cup (128 g) julienned carrots
  • 1 cup (133 g) cucumber, halved and thinly sliced
  • ¼ cup (37 g) chopped roasted peanuts
  • 2 stalks of green onions, white and light green parts only, thinly sliced and divided. Reserve ¼ cup for garnish.
  • 1 cup (16 g) fresh cilantro, coarsely torn / chopped. Reserve ¼ cup for garnish.

For dressing:

  • ¼ cup (65 g) smooth peanut butter, no added sugar preferred
  • 1 teaspoon grated fresh ginger
  • 1 ½ tablespoon sesame oil
  • 2 tablespoons soy sauce, *use gluten free soy sauce if necessary
  • 1 tablespoon rice vinegar
  • 1 teaspoon honey, optional (*use 1 tsp of maple syrup for a vegan version)
  • ¾ cup (177 ml) of water, room temperature

For garnish:

  • ¼ cup (25 g) of green onions, chopped
  • ¼ cup (4 g) of fresh cilantro, chopped/coarsely torn
  • Sesame seeds, optional
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  • Prepare and cut/slice all the vegetables, set aside.
  • Cook soba noodles according to the instructions on the package. Once noodles are cooked, drain and drizzle with sesame oil, making sure noodles are coated so they do not stick together. Set aside.
  • In a small bowl, mix all ingredients (except water) for the dressing until it forms a thick paste. Add water a little at a time until dressing is still thick but has reached a pourable consistency.
  • In a large salad/mixing bowl, place noodles on the bottom and add all the vegetables.
  • Pour in dressing, mix thoroughly until noodles and vegetables are evenly coated.
  • Garnish with green onions, cilantro, and sesame seeds if using.


This salad is best to be served room temperature or cold. For cold salad, place in refrigerator for 30 minutes prior to serving.
Leftovers can be stored in sealed containers in refrigerator for up to 3 days.
Vegetables listed in the ingredients, along with their quantities, are for guidelines. Feel free to add more of the vegetables you like best, or substitute with other types of veggies.
Bean sprouts, broccoli slaw, white cabbage, and radish make wonderful additions/substitutions and give a nice crunch to the salad.
For a sweeter dressing, add ½ tsp of honey (or maple syrup, if vegan), though this is not necessary if the peanut butter used already contains sugar.
Rice vinegar (if not available in your pantry) can be substituted with apple cider vinegar or white wine vinegar.


Serving: 1serving, Calories: 297kcal, Carbohydrates: 35g, Protein: 13g, Fat: 14g, Saturated Fat: 2g, Trans Fat: 1g, Sodium: 651mg, Potassium: 552mg, Fiber: 5g, Sugar: 6g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

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  1. I used the dressing part of recipe for Chow Mein noodles tonight. Easy to mix and shake up the ingredients in a jar. We all ate the noodles up even my toddler! Thanks!