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blue bowl of noodle cabbage salad on wood table with spoons
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4.25 from 4 votes

Vegan Cold Soba Noodle Salad with Ginger Sesame Dressing

This healthy and refreshing cold soba noodle salad is the perfect summer dinner! It comes together quickly if you use pre-shredded cabbage so you can have a healthy, refreshing dinner without too much effort. I like adding a protein, such as boiled edamame, canned black beans or cubed smoked tofu.
Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Course: Dinner, Lunch, Salad
Cuisine: Japanese
Keyword: Dressings, Salad, Soba Noodles, Summer
Dietary Preference: dairy free, Gluten-Free, vegan, vegetarian, wheat free
Servings: 4 servings

Ingredients

Salad

  • 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

Dressing

  • 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

Instructions

  • 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.

Notes

Feel free to switch up the veggies as you wish, this is a great fridge clean up salad. Just use 7 cups of whatever veggies you have on hand, ideally making sure you've got something crunchy, something crisp, and something green!