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!
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
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.
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.
Keywords: cold soba noodle salad