Soba Green Salad
Salads
Noodles
Asian-Inspired
Ingredients:
- 170 g (6 oz) 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
- 3 tbsp almond butter (unsweetened)
- 1 tbsp chili paste (e.g., sambal oelek or gochujang)
- 15 ml (1 tbsp) toasted sesame oil
- 45 ml (3 tbsp) soy sauce
- 30 ml (2 tbsp) rice vinegar
- 3 g (1 tsp) garlic powder
- 1 g (½ tsp) ground ginger
- 2–4 tbsp water, as needed to thin
Equipments:
Features:
20 minutes or less
Gluten-Free
Meal Prep Friendly
Refined Sugar-Free
Nutrition:
.svg){kind=small}
.svg){kind=small}
Rinse the soba noodles under cold water right after draining — this stops them from continuing to cook and washes off excess starch so they don't clump together.
Instructions:
- Cook the Soba Noodles: Bring a pot of water to a boil. Cook 170 g (6 oz) soba noodles according to package directions, typically 4–6 minutes. Drain and rinse under cold water. Set aside.
- Make the Dressing: In a bowl, whisk together 3 tbsp almond butter, 1 tbsp chili paste, 1 tbsp sesame oil, 3 tbsp soy sauce, 2 tbsp rice vinegar, 1 tsp garlic powder, and ½ tsp ground ginger. Add 2–4 tbsp water until smooth and pourable.
- 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. Serve immediately or chilled.
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.
A few ingredients do most of the work in this recipe. The soba noodles provides the hearty base that carries the sauce. The toasted sesame oil adds a toasty, nutty finish. The soy sauce adds savory, umami depth. The rice vinegar adds tang that cuts through richness and balances the flavors.
Soba Green Salad
Ingredients:
- 170 g (6 oz) 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
- 3 tbsp almond butter (unsweetened)
- 1 tbsp chili paste (e.g., sambal oelek or gochujang)
- 15 ml (1 tbsp) toasted sesame oil
- 45 ml (3 tbsp) soy sauce
- 30 ml (2 tbsp) rice vinegar
- 3 g (1 tsp) garlic powder
- 1 g (½ tsp) ground ginger
- 2–4 tbsp water, as needed to thin
Equipments:
Features:
Why These Ingredients:
A few ingredients do most of the work in this recipe. The soba noodles provides the hearty base that carries the sauce. The toasted sesame oil adds a toasty, nutty finish. The soy sauce adds savory, umami depth. The rice vinegar adds tang that cuts through richness and balances the flavors.
Prep:
Rinse the soba noodles under cold water right after draining — this stops them from continuing to cook and washes off excess starch so they don't clump together.
Instructions:
- Cook the Soba Noodles: Bring a pot of water to a boil. Cook 170 g (6 oz) soba noodles according to package directions, typically 4–6 minutes. Drain and rinse under cold water. Set aside.
- Make the Dressing: In a bowl, whisk together 3 tbsp almond butter, 1 tbsp chili paste, 1 tbsp sesame oil, 3 tbsp soy sauce, 2 tbsp rice vinegar, 1 tsp garlic powder, and ½ tsp ground ginger. Add 2–4 tbsp water until smooth and pourable.
- 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. Serve immediately or chilled.
