Quick & Easy Soba Noodle Salad with Peanut Butter Dressing

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter offers a similar texture with less saturated fat.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos is lower in sodium.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil provides a healthier fat option, while canola is a budget-friendly swap.

honey

🥗Healthier: agave syrup

💰Cheaper: maple syrup

Agave syrup is lower on the glycemic index, while maple syrup is often less expensive.

Cook soba noodles in boiling water for about 4 minutes, stirring occasionally.

Drain noodles and immediately transfer them to icy cold water to stop the cooking process.

Slice cucumber, mint, and spring onion finely.

In a bowl, combine peanut butter, tamari, honey, garlic, and lime juice, and whisk together until smooth.

Add fresh bean sprouts and finely chopped red cabbage to the bowl with the other ingredients.

Drain the soba noodles and add them to the bowl with the vegetables.

Mix everything together using your hands for better incorporation.

Drizzle the dressing over the salad instead of mixing it in completely, allowing guests to mix it themselves at the table.

Top the salad with chopped peanuts before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens