Soba Noodle Salad

Total Time:
30 min
15 min
15 min

4 to 6 servings

  • Kosher salt
  • 8 ounces dried buckwheat soba noodles
  • Dressing:
  • 1/3 cup creamy almond butter
  • 1/4 cup soy sauce
  • 3 tablespoons fresh lime juice
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons sesame oil
  • 1 1/2 tablespoons honey
  • 2 teaspoons wasabi paste
  • One 1 1/2-inch piece fresh ginger, peeled and coarsely chopped
  • One 1 1/2-pound head napa cabbage, cored and shredded
  • 3 green onions, thinly sliced
  • 1 red bell pepper, cored, seeded and thinly sliced
  • 1 hothouse cucumber, peeled, halved lengthwise and sliced into 1/4-inch-thick half-moon shapes
  • 1 cup slivered almonds, toasted, see Cook's Note
  • 3 tablespoons black sesame seeds
  • Boil a large pot of salted water over high heat. Cook the noodles until tender but still firm to the bite, stirring occasionally, 4 to 5 minutes. Rinse the noodles in cold water, drain and place in a serving bowl.

  • For the dressing: Combine the almond butter, soy sauce, lime juice, olive oil, sesame oil, honey, wasabi and ginger in a blender. Blend until smooth.

  • Pour the dressing over the noodles. Add the cabbage, green onions, bell peppers, cucumbers and almonds. Toss until all the ingredients are coated. Garnish with sesame seeds and serve.

Cook's Note: Dried buckwheat soba noodles, sesame oil, wasabi paste and black sesame seeds can be found at Asian markets or the Asian section of grocery stores.

To toast the almonds, arrange in a single layer on a baking sheet. Heat the oven to 350 degrees F. Bake the almonds until lightly toasted, 6 to 8 minutes. Cool completely before using.

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