Soba Green Salad
Salads
Ingredients:
For the Salad:
- 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
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
Equipments:
- Large pot (for noodles)
- Large mixing bowl
- Small jar or bowl (for dressing)
- Knife and cutting board
- Colander
Features:
20 minutes or less
Soy-Free
Meal Prep Friendly
Nutrition:
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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.
Soba Green Salad
Ingredients:
For the Salad:
- 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
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 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.
