Soba Noodle Salad
A delicious, creamy peanut or almond butter sauce covers wholesome buckhweat noodles (or any noodle) and crunchy vegetables. Perfect for summertime!
Servings 6 servings
Ingredients
Sauce
- 3 TBSP soy sauce, tamari or liquid aminos
- 1/4 cup peanut butter or almond butter
- 1 tsp pure toasted sesame oil (can be omitted)
- 1 TBSP fresh grated ginger
- 2 TBSP rice vinegar
- 1 TBSP maple syrup
- juice of 1/2 lime
Salad
- 8 oz buckwheat noodles (or any whole grain noodle)
- 1/2 bunch cilantro, chopped
- 1/2 bell pepper, chopped
- 1 carrot, grated
- 1 cucumber, chopped
- 1 cup shredded red cabbage
- 2 green onions, sliced
for topping (optional but fancy)
- sesame seeds
- chopped peanuts
- red pepper flakes or hot sauce
- extra cilantro
Instructions
- Cook noodles according to package directions. Drain and let cool at least slightly before combining with vegetables.
- Stir sauce ingredients together in a small bowl or jar.
- Chop all vegetables.
- Toss everything together. Top each serving with sesame seeds, chopped peanuts, extra cilantro, and hot sauce if you'd like. Enjoy warm or cold.
- Stores well in fridge for up to 4 days.
