Yield 6 servings
This gluten free, dairy free, and vegan salad will have you going back for seconds because it's not only healthy but seriously delicious!
Begin by chopping up all of your veggies, including the cabbage, red pepper, scallions, and cucumber. For the dressing you’ll need to juice your limes and peel and chop your fresh ginger.
Grab a large pot and fill it 2/3’s full of water and bring it to a boil. Once it’s boiling, salt the water and cook the Soba noodles for 4-5 minutes.
As the pasta cooks, mix up the salad dressing by adding all of the dressing ingredients to a blender. Then blend until the dressing is smooth. Note that you’ll want to blend it right before you add it to the pasta so it’s not too thick.
Finally drain the pasta once it’s cooked, and rinse it with cold water. Once the pasta is completely drained, place it in a large serving bowl. Toss it with the dressing (that you just blended again to ensure it’s not too thick), and then add the cabbage, cucumbers, peppers, almonds, and scallions to the bowl and toss until all of the ingredients are coated in the dressing.
Serve the Soba Noodle Salad right away and sprinkle with black sesame seeds before serving. Enjoy!
Quick Note: This Soba Noodle Salad gets even better as it sits in the fridge and the pasta absorbs the dressing. So you’ll end up with a lot of leftovers that just get better with time!
Serving Size 1 cup
Amount Per Serving
% Daily Value
Total Fat 28 g
Saturated Fat 3 g
Sodium 873 mg
Total Carbohydrates 66 g
Dietary Fiber 5 g
Sugars 10 g
Protein 18 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Recipe by Can Cook, Will Travel at https://cancookwilltravel.com/soba-noodle-salad/