Description
A quick and refreshing Vegan Soba Noodle Salad featuring buckwheat soba noodles mixed with crunchy vegetables and a creamy tahini-soy dressing. Perfect for a light lunch or dinner, ready in just 10 minutes.
Ingredients
Salad Ingredients
- 6 oz. buckwheat soba noodles (about 1 1/2 cups)
- 1 cup red cabbage, thinly shredded
- 1 cup carrots, peeled and thinly shredded
- 1 cup cucumber, thinly sliced
- 1/4 cup fresh cilantro, finely chopped
- 1 teaspoon sesame seeds
Dressing Ingredients
- 1 tablespoon tahini sauce (or peanut butter)
- 1 tablespoon soy sauce
- 1 tablespoon black rice vinegar (or balsamic vinegar)
- 1 teaspoon garlic, minced
- 1/2 teaspoon ground black pepper
Instructions
- Cook the noodles: Bring a large pot of water to a boil over medium-high heat. Add soba noodles and cook fully according to package directions, about 7-8 minutes. Stir occasionally to prevent sticking. Once cooked, rinse the noodles under cold water thoroughly and drain well using a colander to stop the cooking process and cool them down.
- Prepare the dressing: In a small bowl, combine tahini sauce (or peanut butter), soy sauce, black rice vinegar, minced garlic, and ground black pepper. Whisk vigorously until the mixture is smooth and well blended, approximately 1 minute.
- Combine the salad: In a large mixing bowl, add the drained soba noodles, shredded red cabbage, shredded carrots, thinly sliced cucumber, chopped cilantro, and sesame seeds. Pour the prepared dressing over the salad and toss everything thoroughly to ensure the noodles and vegetables are evenly coated with dressing.
- Serve immediately: Taste and adjust seasoning if necessary, then serve the soba noodle salad fresh to enjoy the crunchy textures and vibrant flavors.
Notes
- For a nut-free version, use sunflower seed butter instead of tahini or peanut butter.
- You can add extra protein such as tofu or edamame for a more filling meal.
- Use gluten-free soba noodles if you want the dish to be gluten-free as traditional soba noodles may contain wheat.
- Prepare the noodles and dressing ahead of time and assemble just before serving for best texture.
- Adjust the vinegar quantity slightly depending on how tangy you prefer the dressing.
