Vegan Cold Soba Noodle Salad with Sesame Ginger 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 or cubed smoked tofu.
Ingredients
- 8 oz package soba noodles gluten free if needed
- 4 cups shredded purple cabbage about 1/4 medium cabbage. Use 2 cups for low FODMAP recipe.
- 2 cups chopped cilantro leaves about 1 bunch
- 1 cup snap peas sliced on the diagonal (omit for low FODMAP)
- ½ cup salted peanuts
- 1 batch Sesame Dressing with Ginger and Lime
Optional protein ideas
- 2 cups cooked shelled edamame
- 1 package smoked tofu cubed
- 1 recipe tofu skewers
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!
Low FODMAP notes: 3/4 cup of cabbage is a low FODMAP serving, so I'm aiming for 1/2 cup per person here. Snap peas are high FODMAP, so omit, along with the garlic in the dressing.