This luscious soba noodle salad from Minimalist Baker's Everyday Cooking is made with hearty buckwheat noodles tossed with rich cashew butter dressing, crisp veggies and juicy mango chunks.
Course:
Entree
Cuisine:
American, Asian-Inspired
Servings: 2 -4
Calories: 472 kcal
Author: Alissa
-
5
ounces
141g soba noodles
(substitute rice noodles if gluten-free)
-
1
cup
155g shelled edamame
-
1
cup
128g thinly sliced carrots
-
1
red bell pepper
119g, thinly sliced
-
½
cup
80g snow or sugar snap peas, chopped in half
-
¼
cup
15g chopped cilantro
-
¼
cup
30g roasted salted cashews,
chopped, plus more for serving
-
1
mango,
peeled and chopped into bite-size pieces
-
1
lime,
sliced, for garnish
Cashew Ginger Dressing
-
½
cup
128g salted creamy cashew butter
(or substitute almond or peanut butter—if unsalted, add additional soy sauce)
-
2
Tbsp
30ml tamari or soy sauce,
plus more for dressing the noodles
-
¾
tsp
chili garlic sauce
-
2
Tbsp
30ml maple syrup or agave nectar
(or substitute coconut sugar)
-
½
lime,
juiced (1 Tbsp or 15ml)
-
1
tsp
fresh grated ginger
-
1
tsp
toasted sesame oil,
plus more for dressing the noodles
-
Hot water to thin
-
Cook the soba noodles according to package instructions. Then drain, rinse with cool water, and set aside.
-
While the noodles are cooking, prepare the vegetables. To cook the edamame, microwave for 1 minute, covered. Or add to a saucepan over medium-low heat with 1–2 Tbsp (15–30ml) water, cover, and cook until warmed through, about 2 minutes. Set aside.
-
To prepare the dressing, combine all of the ingredients (except the water) and whisk. Then add enough hot water to thin into a pourable sauce (~2–3 Tbsp or 30–45ml). Taste and adjust the seasonings as desired.
-
To serve, add all of the salad ingredients to a large bowl and toss with 1 Tbsp (15ml) soy sauce and 1 tsp toasted sesame oil. Then add the desired amount of dressing and serve at room temperature or chilled. Serve with chili garlic sauce for added heat and a few more roasted cashews for garnish (optional).
-
Leftovers will keep covered in the refrigerator for 2–3 days, though best when fresh.
Reprinted from Minimalist Baker’s Everyday Cooking by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Dana Shultz
Nutrition Facts
Cashew Soba Noodle Salad
Amount Per Serving
Calories 472
Calories from Fat 163
% Daily Value*
Fat 18.1g28%
Saturated Fat 3.1g16%
Sodium 863mg36%
Potassium 984mg28%
Carbohydrates 67.5g23%
Fiber 6.1g24%
Sugar 22.2g25%
Protein 19.6g39%
Calcium 140mg14%
Iron 5.4mg30%
* Percent Daily Values are based on a 2000 calorie diet.