Go Back
+ servings
5 from 1 vote
Pair of Chopsticks Pulling a Cluster of Noodles From a Plate of Cashew Soba Noodle Salad
Cashew Soba Noodle Salad
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
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
  1. Cook the soba noodles according to package instructions. Then drain, rinse with cool water, and set aside.
  2. 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.
  3. 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.
  4. 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).
  5. Leftovers will keep covered in the refrigerator for 2–3 days, though best when fresh.
Recipe Notes

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.