Soba Noodle Salad with Sesame Peanut Dressing
Recipe by Danielle Lavallee
This salad is a favorite at our house.- quick, easy, packed with protein, full of fiber, and kid approved. It is equally perfect for easy weeknight dinners or for taking to your next potluck. This recipe makes a large party-sized salad. Leftovers are great in the lunchbox the next day.
Salad Ingredients:
8-9 ounces soba noodles
1 bag shelled edamame, boiled until tender and then drained
1 small red or green cabbage, core removed and thinly sliced (about 16 ounces/6 cups shredded)
4-5 carrots, peeled into ribbons
1 bunch of green onions, trimmed and sliced into narrow rounds
2 cups snap peas, cut into bite-sized pieces
1 bell pepper (red, orange, or yellow), cut into thin strips
1 bunch cilantro roughly chopped
Optional - 1 mango, cut into bite-sized chunks
Optional - Firm tofu, cubed, tossed in sriracha and tamari, and then baked at 400 degrees until crispy.
Peanut-Sesame Dressing:
½ cup peanut butter
3 tablespoons rice vinegar
3 tablespoons toasted sesame oil
3 tablespoons tamari or soy sauce
2 tablespoons maple syrup
1-2 tablespoons fresh ginger, finely grated or 1 teaspoon powdered ginger
1 clove garlic, pressed
1 tablespoon sriracha (more or less, as desired)
The juice of 2 limes
Garnishes:
Dry-roasted peanuts
3 tablespoons sesame seeds (white, black, or a combination)
Extra sriracha provided for spice lovers
Instructions for Salad Ingredients:
Boil soba noodles in water until al dente. Drain and rinse in cold water. Add to large salad bowl.
Boil edamame in water until tender. Drain and rinse in cold water. Add to the salad bowl.
Peel carrots into ribbons and chop remaining veg. Add veggies to salad.
Peel and cube mango, if using. Add to salad.
Instructions for Dressing:
Add all ingredients to a medium sized bowl.
Whisk until smooth.
Add a splash of warm water to thin, if needed.
Taste and adjust seasonings.
Top salad with dressing and toss. Garnish with sesame seeds and peanuts.
Yield: 8 two-cup servings
Nutrition Information:
Per two-cup serving, calculated using 100% buckwheat noodles and 1 tablespoon of peanuts sprinkled over entire salad. Information does not include optional tofu cubes.
Calories: 425 Protein: 18 g Fat: 18.9 g Net Carbs: 45.1 g Fiber: 8 g
Iron: 3.2 mg Calcium: 134.1 mg Vitamin A: 492.4 IU Vitamin C: 94.3 mg
Folate: 239.6 IU Potassium: 918.4 mg
Monounsaturated Fat: 8.1 g Polyunsaturated Fat: 6 g Omega-3 Fats: .3 g
Saturated Fat: 2.8 g Trans Fat: 0 g Cholesterol: 0 mg
I have taken this recipe to many parties and family gatherings. It is always a hit.
I hope you like it as much as we do.
Happy eating!
🌱