Vegan Soba Noodle Salad (Printable Version)
Hearty soba noodles tossed with shaved veggies and a creamy tahini-soy dressing—quick, fresh, and flavorful.
# Ingredients:
→ Salad Components
01 -
170 g buckwheat soba noodles
02 -
100 g red cabbage, finely shredded
03 -
100 g carrots, peeled and finely shredded
04 -
100 g cucumber, thinly sliced
05 -
15 g fresh cilantro, finely chopped
06 -
1 teaspoon sesame seeds
→ Dressing
07 -
1 tablespoon tahini or peanut butter
08 -
1 tablespoon soy sauce
09 -
1 tablespoon black rice vinegar or balsamic vinegar
10 -
1 teaspoon garlic, minced
11 -
0.5 teaspoon ground black pepper
# Steps:
01 -
Bring a large pot of water to a boil over medium-high heat. Add soba noodles and cook according to package directions, about 7-8 minutes, stirring occasionally to separate. Drain and rinse noodles under cold water, ensuring they are well chilled and drained.
02 -
In a small bowl, combine tahini or peanut butter, soy sauce, vinegar, minced garlic, and ground black pepper. Whisk thoroughly until the dressing is smooth and cohesive.
03 -
In a large mixing bowl, combine chilled soba noodles, shredded red cabbage, carrots, cucumber, cilantro, and sesame seeds. Add the dressing and toss until the salad is evenly coated. Serve immediately.
# Notes:
01 -
For best texture, add cucumber and cilantro just before serving to prevent excess moisture absorption.
02 -
Store in an airtight container in the refrigerator for up to 3 days.
03 -
For additional protein, incorporate tofu or chickpeas while maintaining a vegan profile.