I can never get enough noodles. Really, I could eat them multiple times a week and be SO happy. However, my husband is apparently tired of my typical peanutty sauce/noodles combo… I honestly don’t know who I married, ha! So I came up with a solution to my noodle relationship woes.
Enter this cold soba noodle salad with a light and refreshing ginger sesame dressing. It’s perfect for these hot days when you want a really healthy, light, yet substantial meal that doesn’t require much cooking. It’s also a great way to use up whatever veg you have in the fridge. The dressing is light and meant to highlight the ingredients instead of take over the show.
I haven’t included a huge amount of protein…the soba has a bit as do the peanuts. But you guys know me, I think you should add an extra plant protein most of the time for better satiety and blood sugar control. The easiest would be to toss a cup of edamame, pan-fried tofu, rinsed black beans or even some diced smoked tofu in there. Easy peasy.
Wait. Are soba noodles gluten free? What are soba noodles actually made of?
If you are new to gluten free eating – or just curious! – you might have noticed that most soba noodles contain wheat. And thinking that I’ve lost my gluten free marbles. Buckwheat, the gluten free flour that makes soba noodles, well, soba noodles, is very soft and unstructured and kind of tough to make noodles from. So most manufacturers add wheat to provide extra structure to the noods.
However, you can find 100% gluten free buckwheat noodles that are suitable for a celiac or low FODMAP diet. I usually buy King Soba brand as that is what is available, both at my local Donald’s Market but it’s also easy to find on Amazon if you don’t have an option where you live. And, if that’s not an option for you, thin Thai rice noodles are a great swap.
Try these other satisfying salads…and if you love the recipe, please take the time to leave me a rating and comment, it really helps others find my work!
- Vegan Greek Salad with Whipped Tofu Feta
- Tomato, Date and Mint Salad
- Snap Pea Salad with Creamy Ginger Dressing
- Simple Summer Succotash
Vegan Cold Soba Noodle Salad with Ginger Sesame Dressing
- 1 package package of soba noodles (pure buckwheat if gluten free)
- 4 cups shredded purple cabbage about 1/4 medium cabbage
- 2 cups chopped cilantro leaves about 1 bunch
- 1 cup snap peas sliced on diagonal
- 1/2 cup salted peanuts
- 3 tablespoons freshly squeezed lime juice
- 2 tablespoons sesame oil
- 1 1/2 tablespoons gluten free tamari or soy sauce
- 1 tablespoon pure maple syrup
- 1 inch piece fresh ginger minced or grated on a microplane
- 1 small clove garlic minced or grated on a microplane
- Sriracha hot sauce to taste
- Boil soba noodles according to package instructions. Drain and rinse thoroughly with cold water, while gently tossing noodles, to stop the cooking and cool them down. Drizzle a tiny bit of avocado oil on the noodles and toss to help prevent them from sticking.
- Meanwhile, In a jam jar or small bowl, shake or whisk together the lime juice, sesame oil, tamari, maple syrup, ginger, garlic and sriracha. This is a light and fresh dressing. If you want to punch it up, double the ginger and garlic.
- In a large serving dish, place the noodles, cabbage, cilantro, snap peas and toss with the dressing. Garnish with peanuts, add protein if using, and serve.