Vegan Soba Noodle Salad with Peanut Dressing
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.
Servings: 5
Calories: 469kcal
Ingredients
- 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
Instructions
- Bring a large pot of water to a boil. Add the soba noodles and cook them according to the package directions.
- 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.
- 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.
- Place the noodles into a large mixing bowl with the pepper, cabbage, carrots, edamame, scallions, basil, and cilantro.
- Pour the dressing into the bowl and toss the mixture to coat everything with dressing.
- Taste-test the salad and add more soy sauce, lime juice and/or maple syrup to taste.
- Divide onto plates and top each with sesame seeds.
- Serve.
Nutrition
Serving: 1.5cups (⅕ of recipe) | Calories: 469kcal | Carbohydrates: 67.9g | Protein: 18.5g | Fat: 14.9g | Saturated Fat: 2.2g | Sodium: 1357mg | Potassium: 563mg | Fiber: 4.6g | Sugar: 19.8g | Calcium: 95mg | Iron: 3mg