Soba Noodle Salad

This Soba Noodle Salad is made with crunchy vegetables, cold buckwheat noodles, and a homemade peanut ginger dressing. Ready in just 30 minutes, this healthy salad recipe is perfect for a satisfying lunch or light dinner.

Course Main Course, Salad

Cuisine Japanese

Prep Time 25

Cook Time 5

Total Time 30

Servings servings

Calories 455kcal

Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

For the Peanut Ginger Dressing

¼ cup natural peanut butter
¼ cup rice wine vinegar
3 tablespoons low-sodium soy sauce
1 tablespoon sesame oil
1 tablespoon honey
Juice of ½ lime
1 clove garlic grated or finely minced
2 teaspoons ginger root grated

For the Soba Noodle Salad

8 ounces dry soba noodles
1 head napa cabbage shredded
1 red bell pepper cut into thin strips
1 carrot thinly peeled or julienned
½ cup green onions thinly sliced
½ cup cilantro chopped
2 tablespoons red onion finely diced
½ cup unsalted peanuts
½ cup crispy wonton strips

Instructions

Make the Peanut Ginger Dressing

In a small bowl, whisk together the peanut butter, rice wine vinegar, soy sauce, sesame oil, honey, lime juice, garlic, and ginger until well combined. Set aside.
¼ cup natural peanut butter, ¼ cup rice wine vinegar, 3 tablespoons low-sodium soy sauce, 1 tablespoon sesame oil, 1 tablespoon honey, Juice of ½ lime, 1 clove garlic, 2 teaspoons ginger root

Make the Soba Noodle Salad

Cook the soba noodles according to the package instructions. Drain and rinse under cold water to stop the cooking process. Set aside.
8 ounces dry soba noodles
In a large mixing bowl, combine the napa cabbage, red bell pepper, carrot, green onions, cilantro, and red onion. Add the cooled soba noodles to the bowl with the vegetables. Toss gently to combine.
1 head napa cabbage, 1 red bell pepper, 1 carrot, ½ cup green onions, ½ cup cilantro, 2 tablespoons red onion
Pour the peanut ginger dressing over the salad and toss until all the ingredients are evenly coated. Sprinkle the unsalted peanuts and crispy wonton strips over the top of the salad. Serve immediately.
½ cup unsalted peanuts, ½ cup crispy wonton strips

Notes

Quick Tip: For the best flavor, refrigerate the salad for about 30 minutes before serving to allow the flavors to meld together.
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. If you know you'll have leftovers, store the dressing, vegetables, noodles, and toppings separately.
Make Ahead: The dressing can be prepared up to 7 days in advance and the noodles can be cooked up to 3 days in advance. Wash and chop the vegetables up to 2 days before serving.

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.