Soba Noodle Salad
Jillian Harris and Tori Wesszer's recipe for a vegan and gluten-free-optional soba noodle salad.
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.