This summer has been the warmest on record across the globe, so understandably, not many people feel like turning on their stoves or ovens to cook. But we still have to eat and as we all know, homemade food is always best for our health!

This cold soba noodle salad can come together in minutes and the only thing that needs cooking is the soba noodles- and they only take 4 minutes to cook!

Packed with raw and colorful seasonal vegetables, this meal is as nutritious as it is flavorful and satisfying and you can keep it for several days in the fridge employing the cook once eat twice (or three times!) method.

The sauce is a balanced combination of sweet, savory, salty, spicy, nutty and acidic flavors from the almond butter, lime juice, ginger, maple syrup and cider vinegar. I elected to use a ponzu soy sauce for added complexity. Ponzu is a sauce that is both tangy and citrusy and a perfect balance of salty, sour and sweet. The addition of ponzu to soy sauce makes it even more so. If you can’t find ponzu soy sauce, then you can add ponzu as well as soy. You can find ponzu in most Asian markets with Japanese ingredients.

*Please note that some ponzu sauces are not vegan as they contain a form of bonito flakes (fish), so make sure to check the ingredients.

This is the brand I got:

While it’s not traditional, I added some fresh corn to the salad because it’s plentiful at the market right now and contributes a nice crunch and sweetness to the mix, plus color! I find it to be a wonderful addition to the purple cabbage, red bell pepper, orange carrots and green scallions.

Eat the rainbow truly comes into effect with this gorgeous and flavorful salad!

Variations

You can add other vegetables to the salad or whatever you have in the fridge or can find at the market. Snow peas, sugar snap peas, and even some zucchini noodles would be great additions and you can swap out almond butter for peanut butter for an equally delicious result. If you love some spice, add a little sriracha or other chili sauce to the dressing for an extra kick.
Top with some chopped cashews or sesame seeds for extra crunch and flavor.

I love the texture of soba noodles, but you can switch them out for any type of noodle, such as brown or white rice noodles, udon, somen or vermicelli noodles, to name a few. If you are gluten-free, remember that although soba noodles are mainly made from buckwheat (which is free of gluten), many brands still include regular wheat.

Use this recipe as a basic “blank” canvas to create the cold noodle salad of your dreams!

Wine pairing recommendation

This dish to me would taste best with a crisp, aromatic white wine. There are a lot of flavors and textures in the salad: umami notes from the soy, sweetness from the corn and maple syrup in the dressing, the slight spiciness of the ginger, saltiness of the soy and the almond butter provides a nutty, creamy flavor and texture.

For this dish I picked a crisp Verdicchio di Matelica from Bisci – very pure in flavor with both bright acidity and fresh fruit – and with a medium weight.

The citrus from the soy ponzu sauce in the dressing mimics the citrus and minerality notes in the wine and a great compliment to the pretty white flowers and green apple atoms and flavors in the wine. Verdicchio often also has hints of almond, which is perfect partner to the almond butter dressing. This is a savory wine yet still provides good fruit that just dances beautifully with the umami flavors of the dish.

To me, this 2020 Bisci Verdicchio di Matelica from the Marche in Italy is the perfect summer wine that can pair with a variety of cold dishes. One of the better pairings I’ve had this summer!

Other options: A luscious Chenin Blanc like the one from Champalou provides both weight, good acidity and richness of fruit to offset the variety of flavors in the salad.

A Grüner Veltliner is always a great choice with a dish filled with vegetables and herbs such as cilantro. Pichler-Krutzler from Wachau, Austria is one of my favorite producers:

I wouldn’t be opposed to a crisp or savory rosé with this meal either, such as some from Sancerre, the Loire or Rioja.

COLD SOBA NOODLE SALAD WITH A CREAMY GINGER-ALMOND BUTTER DRESSING

Serves 6

8 oz (226 grams) soba noodles
¼ head large purple cabbage, shredded
2 carrots, peeled and cut into thin matchsticks
1 red bell pepper, cut into thin matchsticks
1 bunch scallions, sliced thin (white and light green parts only)
3 radishes, sliced thin
1 cup (160 grams) edamame, thawed if frozen
1 fresh corn on the cob, chucked
Handful of fresh cilantro leaves, for garnish
Lime wedges, for garnish

1 x 14 oz organic ttofu, extra firm (optional)

For the creamy almond butter sauce:

1/3 cup creamy (80 grams) almond butter
3 tablespoons Ponzu soy sauce
1 x 2-inch piece ginger, peeled and grated
2 garlic cloves, grated
3 tablespoons sesame oil
1 tablespoon cider vinegar
1 tablespoons tamari or soy sauce
1 tablespoon maple syrup
¼ cup hot water
juice of 1 lime

To make almond butter sauce:

Whisk all the ingredients together in a bowl until the almond butter is completely dissolved and the sauce is smooth. Set aside until ready to use.

To make the salad:

Cook the soba noodles according to the package direction, drain and rinse in cold water. Drizzle a few drops of sesame oil over the noodles to prevent them from sticking together. Set aside.

Add all the vegetables in a large bowl, add half the almond butter sauce, then add the soba noodles, toss well and add the rest of the sauce and combine. Taste for seasoning and add more soy sauce, cider vinegar and/or lime juice if needed.

If using tofu, Dice the tofu into ½-inch cubes and sauté them until golden brown on all sides.

To serve:
Using tongs, scoop the soba noodle salad into individual serving bowls, top with a few sautéed tofu pieces, a sprinkle of fresh cilantro and serve with a lime wedge.

Cold Soba Noodle Salad with a Ginger-Almond Butter Dressing

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This satisfying and flavorful cold soba noodle salad comes together in minutes and requires no cooking. Filled with colorful, crunchy vegetables and dressed in creamy ginger-sesame-almond butter dressing, it’s the ultimate summer dish!

• Author: Sunny Gandara
• Category: Main
• Cuisine: Asian
• Diet: Vegan

Ingredients

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For the salad:

8 oz (226 grams) soba noodles
¼ head large purple cabbage, shredded
2 medium carrots, peeled and cut into thin matchsticks
1 red bell pepper, cut into thin matchsticks
1 bunch scallions, sliced thin (white and light green parts only)
3 radishes, sliced thin
1 cup (160 grams) edamame, thawed if frozen
1 fresh corn on the cob, chucked
Fresh cilantro leaves for garnish
Lime wedges for garnish

1 x 14 oz organic ttofu, extra firm (optional)

For the creamy almond butter  sauce:

1/3 cup (80 grams) creamy almond butter
3 tablespoons Ponzu soy sauce
1 x 2-inch (5cm) piece ginger, peeled and grated
2 garlic cloves, grated
3 tablespoons sesame oil
1 tablespoon cider vinegar
1 tablespoons tamari or soy sauce
1 tablespoon maple syrup
¼ cup hot water
juice of 1 lime

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Instructions

To make the ginger-almond butter dressing:

Whisk all the ingredients together in a bowl until the almond butter is completely dissolved and the sauce is smooth. Set aside until ready to use.

To make the salad:

Cook the soba noodles according to the package direction, drain and rinse in cold water. Drizzle a few drops of sesame oil over the noodles to prevent them from sticking together. Set aside.

Add all the vegetables in a large bowl, add half the almond butter sauce, then add the soba noodles, toss well and add the rest of the sauce and combine. Taste for seasoning and add more soy sauce, cider vinegar and/or lime juice if needed.

If using tofu, Dice the tofu into ½-inch cubes and sauté them until golden brown on all sides.

To serve:

Using tongs, scoop the soba noodle salad into individual serving bowls, top with a few sautéed tofu pieces, a sprinkle of fresh cilantro and serve with a lime wedge.

Nutrition

• Serving Size: 6