Description
Think crunchy purple cabbage, sweet carrots, edamame and noodles tossed together in a sweet and spicy peanut dressing. Topped with crunchy peanuts, sesame seeds and herbs.
Ingredients
Scale
Soba Noodle Salad
- 1 serving soba noodles (love the Lotus Foods soba noodles)
- 1/2 cup frozen edamame, cooked according to package instructions
- 1 medium carrot, grated
- 1 cup purple cabbage or green cabbage, thinly sliced
- 1 medium green onion, thinly sliced on a bias
- 1 handful of cilantro, finely minced
- 1/4 cup peanuts or cashews, roughly chopped
- Toasted sesame seeds for garnish
Peanut Dressing
- 1 tbsp peanut butter or sunflower butter
- 1 tbsp liquid aminos or soy sauce
- 1 tbsp lemon juice
- 2 tsp honey or maple syrup
- 1 tsp rice vinegar
- 1 medium garlic clove, finely minced
- 1 tsp fresh ginger, finely minced
- 1/4 tsp chili flakes
- 1 tbsp water, to thin out the dressing
- Kosher salt to taste, about 1/4 tsp
Instructions
- Start by cooking the noodles according to package instructions. To save on extra dishes, I like to add the frozen edamame into the noodles to cook 1 minute before the noodles are done.
- While the noodles cook, prep the veggies. Pro tip here, make sure the carrots and cabbage are similar in thickness and length (the thinner the better), they taste better in the salad like this. My other tip for shredding carrots is to use a box grated to get them really fine.
- Add the chopped cabbage and carrots into a shallow bowl, along with the cilantro, green onion. Set aside.
- Next, prep the dressing. Add the peanut butter or sunflower butter into a bowl, along with the amino acids, lemon juice, honey (or maple syrup), rice vinegar, minced garlic, minced ginger and chili flakes. Give this a good mix. Note that the dressing will almost look like it’s separated, but don’t worry, this is totally normal.
- Next pour in the water and gently whisk to combine. Continue to whisk until the water is completely mixed into the dressing. If the peanut dressing is still too thick, continue to whisk in tiny amounts of water until it reaches a consistency you like. Once the dressing has become silky smooth and dark in color, it’s done. Make sure to adjust for salt before using!
- At this point the noodles (and edamame) should be done. Drain and rinse the noodles with cold water. Add the noodles to the bowl and pour over the dressing. Toss to combine, either using salad hands or your actual hands (which I think get the veggies and noodles coated better in the dressing).
- Top with sesame seeds and chopped peanuts (or cashews if you’re allergic to peanuts). This salad stores really well in the fridge (about 3 days) and tastes amazing as a cold salad for lunch or dinner.