This vegan soba noodle salad is made with crisp veggies, fresh herbs, and buckwheat noodles in creamy peanut sauce! It's easy to make and perfect for a summer lunch or light dinner.
- 1 (9.5 ounce or 269 gram) package soba noodles
- ½ cup creamy natural peanut butter
- 5 tablespoons soy sauce, plus more to taste
- 4 tablespoons lime juice, plus more to taste
- 4 tablespoons maple syrup, plus more to taste
- 1 garlic clove, minced
- 1 teaspoon freshly grated ginger
- ¼ cup water, plus more as needed
- 1 medium red bell pepper, sliced into strips
- 2 cups shredded red cabbage
- 2 medium carrots, julienne cut
- 1 cup frozen shelled edamame, thawed
- 2 scallions, sliced
- ¼ cup chopped fresh basil
- ¼ cup chopped fresh cilantro
- Toasted sesame seeds
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Bring a large pot of water to a boil. Add the soba noodles and cook them according to the package directions.
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Drain the noodles into a colander and rinse them with cold water until completely cool. Let them sit in the colander for a few minutes to allow any excess water to drain.
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While the noodles cook, make the dressing. Whisk the peanut butter, soy sauce, lime juice, maple syrup, garlic and ginger together in a small bowl. Thin with water as needed until the dressing is creamy but pourable.
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Place the noodles into a large mixing bowl with the pepper, cabbage, carrots, edamame, scallions, basil, and cilantro.
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Pour the dressing into the bowl and toss the mixture to coat everything with dressing.
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Taste-test the salad and add more soy sauce, lime juice and/or maple syrup to taste.
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Divide onto plates and top each with sesame seeds.
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Serve.