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Soba Noodle Salad

Healthy Elizabeth
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 7 minutes
Total Time 27 minutes
Course Main Course
Servings 8

Equipment

  • Box grater

Ingredients
  

For the salad

  • 2 (8 oz) packages Soba Noodles
  • 1/2 cup radishes thinly sliced then chopped
  • 2 carrots shredded
  • 1 cup red cabbage shredded
  • small handful cilantro chopped
  • 2-3 scallions chopped

For the peanut dressing

  • 1/2 cup creamy natural peanut butter (only peanuts)
  • 2 tbsp coconut aminos
  • 1 tbsp rice vinegar
  • 1 tsp sriracha or garlic chili sauce (optional for a spicy peanut sauce)
  • 1 tsp toasted sesame oil
  • 1 tbsp maple syrup
  • 1 tbsp fresh lime juice
  • 2 garlic cloves, crushed
  • 2-4 tbsp warm water, for thinning
  • Salt to taste

Instructions
 

For the salad

  • Cook the soba noodles according to the package directions. After cooking, thoroughly rinse the noodles under cold water.
  • Prep all the vegetables. Rinse the soba noodles once more to separate the noodles if they are sticking together. Place the noodles on the serving platter and drizzle with some of the peanut sauce and toss to combine (this helps to keep the noodles from sticking).
  • Then top with all of the veggies. Chill in the fridge until you are ready to serve.

For the peanut dressing

  • Combine all the ingredients except water im a glass jar. Whisk to combine. Add water a splash at a time until you reach a pourable consistency.
  • Store in fridge covered for up to 1 week.
  • Drizzle the creamy peanut sauce all over the soba noodle salad and toss to coat everything i the sauce.
  • Serve cold with lime wedges.