Soba Green Salad
Salads
What You’ll Need:
For the Salad:
🍝 6 oz (170 g) soba noodles
🥬 2 cups shredded green cabbage
🥒 1 English cucumber, julienned or thinly sliced
🥕 1 daikon radish, julienned
🫛 1 cup shelled edamame (steamed or thawed)
🌿 1 cup fresh cilantro, chopped
🧅 2 spring onions, thinly sliced
🧂 1 tbsp black sesame seeds
For the Almond-Chili Dressing:
🥜 3 tbsp almond butter (unsweetened)
🌶️ 1 tbsp chili paste (e.g., sambal oelek or gochujang)
🛢️ 1 tbsp toasted sesame oil
🫙 3 tbsp soy sauce (or tamari for gluten-free)
🫙 2 tbsp rice vinegar
🧄 1 tsp garlic powder
🫚 ½ tsp ground ginger (or 1 tsp freshly grated ginger)
💦 2-4 tbsp water, as needed to thin
Features:
Nutrition:
*Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
.svg){kind=small}
.svg){kind=small}
How You’ll Make It
- Cook the Soba Noodles: Bring a pot of water to a boil. Cook soba noodles according to package directions (typically 4–6 minutes). Drain and rinse under cold water to stop the cooking. Set aside.
- Make the Dressing: In a bowl or small blender, whisk or blend together almond butter, chili paste, sesame oil, soy sauce, rice vinegar, garlic powder, and ginger. Add water 1 tablespoon at a time until you get a smooth, pourable consistency.
- Assemble the Salad: In a large mixing bowl, combine the cabbage, cucumber, daikon, edamame, cilantro, spring onions, and black sesame seeds. Add the soba noodles and toss gently to mix.
- Dress and Serve: Pour the dressing over the salad and toss until evenly coated. Garnish with sesame seeds or crushed almonds if desired. Serve immediately or chilled.
Tips & Add-Ons
- For extra protein, add baked tofu or tempeh strips.
- This salad is best fresh but keeps well for up to 2 days in the fridge.
- Use roasted almond butter for a deeper flavor, or substitute with peanut butter for a different twist.
Substituttions
Soba Green Salad
Ingredients:
For the Salad:
🍝 6 oz (170 g) soba noodles
🥬 2 cups shredded green cabbage
🥒 1 English cucumber, julienned or thinly sliced
🥕 1 daikon radish, julienned
🫛 1 cup shelled edamame (steamed or thawed)
🌿 1 cup fresh cilantro, chopped
🧅 2 spring onions, thinly sliced
🧂 1 tbsp black sesame seeds
For the Almond-Chili Dressing:
🥜 3 tbsp almond butter (unsweetened)
🌶️ 1 tbsp chili paste (e.g., sambal oelek or gochujang)
🛢️ 1 tbsp toasted sesame oil
🫙 3 tbsp soy sauce (or tamari for gluten-free)
🫙 2 tbsp rice vinegar
🧄 1 tsp garlic powder
🫚 ½ tsp ground ginger (or 1 tsp freshly grated ginger)
💦 2-4 tbsp water, as needed to thin
Features:
Instructions:
- Cook the Soba Noodles: Bring a pot of water to a boil. Cook soba noodles according to package directions (typically 4–6 minutes). Drain and rinse under cold water to stop the cooking. Set aside.
- Make the Dressing: In a bowl or small blender, whisk or blend together almond butter, chili paste, sesame oil, soy sauce, rice vinegar, garlic powder, and ginger. Add water 1 tablespoon at a time until you get a smooth, pourable consistency.
- Assemble the Salad: In a large mixing bowl, combine the cabbage, cucumber, daikon, edamame, cilantro, spring onions, and black sesame seeds. Add the soba noodles and toss gently to mix.
- Dress and Serve: Pour the dressing over the salad and toss until evenly coated. Garnish with sesame seeds or crushed almonds if desired. Serve immediately or chilled.
Tips & Add-Ons
- For extra protein, add baked tofu or tempeh strips.
- This salad is best fresh but keeps well for up to 2 days in the fridge.
- Use roasted almond butter for a deeper flavor, or substitute with peanut butter for a different twist.
