Soba Green Salad

1. 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.
2. 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.
3. 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.
4. 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.

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Notes:

Rinse soba noodles under cold running water immediately after draining — this stops cooking, removes excess starch, and prevents them from clumping.

Dress the salad just before serving. Dressed soba noodles absorb the dressing quickly and become over-saturated if they sit too long.

Tips:

Add sesame seeds and a drizzle of toasted sesame oil right before serving for the best flavor and crunch.

Storage:

Store noodles and dressing separately in the refrigerator for up to 3 days. The salad can be assembled cold from the fridge.

Swaps:

Soba can be swapped for rice noodles for a gluten-free version, or regular noodles for a cheaper alternative. Edamame can replace the chickpeas.