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.
Servings: 6
Ingredients
For salad:
- 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.
- 180 grams of soba noodles
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
Instructions
- Prepare and cut/slice all the vegetables, set aside.1 red pepper, 1 ½ cup purple cabbage, 1 cup edamame beans, 1 cup julienned carrots, 1 cup cucumber, ¼ cup chopped roasted peanuts, 2 stalks of green onions, 1 cup fresh cilantro
- 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.180 grams of soba noodles
- 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.¼ cup smooth peanut butter, 1 teaspoon grated fresh ginger, 1 ½ tablespoon sesame oil, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon honey, ¾ cup of water
- 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.¼ cup of green onions, ¼ cup of fresh cilantro, Sesame seeds
Notes
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.
Nutrition
Serving: 1 serving | Calories: 297 kcal | Carbohydrates: 35 g | Protein: 13 g | Fat: 14 g | Saturated Fat: 2 g | Trans Fat: 1 g | Sodium: 651 mg | Potassium: 552 mg | Fiber: 5 g | Sugar: 6 g
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