Soba Noodle Salad
This gluten free, dairy free, and vegan salad will have you going back for seconds because it's not only healthy but seriously delicious!
Ingredients
Pasta Salad Ingredients:
- 8 ounces dried Buckwheat Soba Noodles I used an entire 12 ounce package
- 1 1 1/2 lb head Napa Cabbage, cored and shredded
- 1 Red Bell Pepper stem and seeds removed and thinly sliced
- 3 Scallions cut into 2-inch sections then thinly slice green & white parts lengthwise for lovely ribbons of onions
- 1 Cucumber peeled then halve lengthwise and thinly slice
- 1/2 cup Slivered Almonds toasted
- 3 T. Black Sesame Seeds
Dressing Ingredients:
- 3 T. creamy Almond Butter
- 3 T. reduced-sodium Soy Sauce
- 1 T. Sesame Oil
- 3 T. Extra-Virgin Olive Oil
- 1/4 cup fresh Lime Juice a really large lime or up to 3 smaller ones
- 1 T. Honey
- 2 T. Water
- 1 1-inch piece of fresh ginger, peeled and roughly chopped
- 2 teaspoons Wasabi Paste
Instructions
- 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!
Notes
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!