Cold Soba Noodle Salad with Crunchy Peanuts

tahini

🥗Healthier: sunflower seed butter

💰Cheaper: peanut butter

Sunflower seed butter is a nut-free alternative.

firm tofu

🥗Healthier: tempeh

💰Cheaper: silken tofu

Tempeh adds protein and texture.

Bring a large pot of water to a boil and cook the soba noodles according to the package instructions. Drain, rinse under cold water to stop cooking, and set aside.

While the noodles cook, shred the cabbage, julienne the carrot and cucumber, and cook the edamame if needed.

In a small bowl or jar, whisk together tamari, rice vinegar, sesame oil, honey (or maple syrup), lime juice, grated ginger, and minced garlic. Adjust seasoning to taste.

In a large mixing bowl, combine the soba noodles, shredded cabbage, carrot, cucumber, edamame, spring onions, coriander, and mint. Drizzle the dressing over the salad and toss gently to coat.

Transfer the salad to a serving platter or individual bowls. Sprinkle with spicy peanuts and sesame seeds, if using. Garnish with extra fresh herbs.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens