Vegan Soba Noodle Salad With Wafu Dressing
Jillian Harris and Tori Wesszer shares their fresh and flavourful recipe for a vegan soba noodle salad with a creamy Wafu-inspired dressing. Gluten-free optional, packed with vegetables, edamame and a hint of ginger – perfect for a healthy lunch or dinner.
Ingredients
- 1 12.8 oz (363 g) package soba noodles
- 1 cup purple cabbage shredded
- 1 cup romaine lettuce or savoy cabbage shredded
- 1 cup edamame shelled and cooked
- 1 cup English cucumber diced
- 1 cup red, orange or yellow sweet pepper thinly sliced
- ½ cup carrots peeled and shredded
- ½ cup roughly chopped fresh cilantro roughly chopped
- ½ cup green onions (white and light green parts only) thinly sliced
- 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.