A white dish of soba noodle salad with vegetables and dressing being poured over it
Photography, Rachelle Beatty

Soba Noodle Salad

The creamy Japanese-style wafu dressing has one of Jillian Harris' favourite flavour profiles.

When introduced to wafu dressing, Jill instantly fell in love with its flavour profile. Wafu is a Japanese-style dressing typically made with soy sauce, rice vinegar and vegetable oil. We were inspired by it to create this soba noodle salad that is so fresh and flavourful. Our dressing is creamy thanks to the addition of mayonnaise, with the flavour of ginger peeking through. This salad can be made with either romaine lettuce or savoy cabbage – either is great but we love the crispness of the savoy. If you want to take this recipe to the next level, try toasting your sesame seeds to bring out their flavour. You can add tofu or cooked shrimp to turn this into a complete meal. –Tori Wesszer

A white dish of soba noodle salad with vegetables and dressing being poured over it

Soba Noodle Salad

Jillian Harris and Tori Wesszer's recipe for a vegan and gluten-free-optional soba noodle salad.
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Appetizer, Main Course, Salad, Side Dish
Cuisine Canadian, Japanese
Servings 6

Ingredients
  

  • 1 12.8 oz (363 g) package soba noodles
  • 1 cup shredded purple cabbage
  • 1 cup shredded romaine lettuce or savoy cabbage
  • 1 cup cooked shelled edamame
  • 1 cup diced English cucumber
  • 1 cup thinly sliced red, orange or yellow sweet pepper
  • ½ cup shredded peeled carrots
  • ½ cup roughly chopped fresh cilantro
  • ½ cup thinly sliced green onions (white and light green parts only)
  • ¼ cup sesame seeds
  • lime wedges for serving

Wafu-Inspired Dressing

  • 3 tbsp vegan mayonnaise
  • 2 tbsp soy sauce
  • 2 tbsp 30 mL unseasoned rice vinegar
  • 1 tbsp sesame oil
  • 1 tbsp fresh lime juice
  • 1 tbsp sugar
  • 1 tbsp grated yellow onion or white onion
  • 1 tbsp grated peeled fresh ginger

Instructions
 

  • Cook the soba noodles according to the package directions. Drain the noodles and rinse under cold running water. Let cool.
  • In a small bowl, whisk together the mayonnaise, soy sauce, rice vinegar, sesame oil, lime juice, sugar, onion and ginger.
  • In a large bowl, combine the cooled soba noodles, cabbage, lettuce, edamame, cucumber, sweet peppers, and carrots. Toss together. Drizzle with the Wafu-Inspired Dressing. Garnish with the cilantro, green onion, and sesame seeds. Serve with the lime wedges on the side.

Notes

To make the recipe gluten-free, use 100% buckwheat soba noodles and gluten-free soy sauce or tamari.

A white and grey cookbook cover in a light tan frame

Excerpted from Fraiche Food Fuller Hearts by Jillian Harris and Tori Wesszer. Copyright © 2023 Jillian Harris and Tori Wesszer. Photography by Rachelle Beatty. Published by Penguin, an imprint of Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
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