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!
🌱

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Farmer’s Market Bowl with Green Goddess Dressing