Cold Vegan Soba Noodle Salad (with Peanut Sauce) is healthy, gluten free and so tasty! This noodle dish is made with fresh and colorful ingredients like purple cabbage, red bell peppers, carrots, scallions and cilantro.
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To begin, my boyfriend and I have agreed that this is one of our new favorite recipes. The blend of fresh crunchy veggies, soba noodles and the simple homemade peanut sauce is incredible. It takes minutes to throw together, but is so impressive because it's bursting with unbelievable flavor. Also, the colors are absolutely beautiful!
This recipe is so customizable. You can add in some extra protein if you would like. I inserted some ideas below. Don't feel obligated to add a protein. Just a suggestion. This recipe is amazing as is.
I promise that this will be one of your new favorite dishes. You have to let me know your thoughts below in the comment section!
Ingredients in this recipe
- gluten free soba noodles - (can sub whole wheat spaghetti - please note that the recipe will no longer be gluten free then)
- cooking water from the noodles
- shredded purple cabbage
- thinly sliced red bell peppers
- shredded carrots
- chopped scallions
- fresh chopped cilantro
- sesame seeds
- chopped cashews
Ingredients in the peanut sauce
- creamy natural peanut butter
- fresh lime juice
- sesame oil
- apple cider vinegar
- coconut aminos
- ginger powder
- garlic powder
How to make this noodle dish?
- Whisk all ingredients for the peanut sauce together in a small bowl until creamy.
- Cook the soba noodles according to the package's instructions. Once they are done cooking, drain the noodles, but reserve ½ cup of the cooking water for later. Rinse the soba noodles under cold water to cool them down and stop them from cooking.
- Assemble the noodle dish by placing the rinsed soba noodles into a large bowl with shredded purple cabbage, sliced red bell peppers, shredded carrots, chopped scallion and fresh chopped cilantro. Pour the peanut sauce over the top as well as the reserved cooking water from the noodles. Toss everything together with tongs.
- Serve with desired amount of sesame seeds, cashews and extra cilantro.
Frequently Asked Questions
Most major grocery stores sell soba noodles in the international aisle.
Obviously, this dish is vegetarian as is, but you can add in any protein you would like. Here are a few great additions - Easy Shredded Chicken, Air Fryer Shrimp or Air Fried Tofu.
Absolutely! Some other great additions to this dish would be edamame, cucumber or avocado.
Yes, you can use creamy natural almond butter in place of the peanut butter for the sauce.
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More Healthy and Easy Lunch or Dinner Recipes
- Ground Turkey Egg Roll in a Bowl
- Mediterranean Quinoa Bowls with Tahini Dressing
- Healthy Taco Bake
- Chicken Caesar Pasta Salad
- Ground Chicken Burrito Bowl
- Tofu Summer Rolls
- Easy Brussel Sprout Quinoa Salad
Cold Vegan Soba Noodle Salad (with Peanut Sauce)
Ingredients
Ingredients in this recipe
- 6 oz gluten free soba noodles - (can sub whole wheat spaghetti - please note that the recipe will no longer be gluten free then)
- ½ cup cooking water from the noodles
- ¾ cup shredded purple cabbage
- ½ cup thinly sliced red bell peppers
- ¾ cup shredded carrots
- ¼ cup chopped scallions
- ¼ cup fresh chopped cilantro - (plus extra for topping)
- sesame seeds - (desired amount for topping)
- chopped cashews - (desired amount for topping)
Ingredients in the peanut sauce
- 3 tbsp creamy natural peanut butter
- ¼ cup fresh lime juice
- 1 tbsp sesame oil
- 2 tbsp apple cider vinegar
- 1 tbsp coconut aminos
- 1 tsp ginger powder
- 1 tsp garlic powder
Instructions
- Whisk all ingredients for the peanut sauce together in a small bowl until creamy.
- Cook the soba noodles according to the package's instructions. Once they are done cooking, drain the noodles, but reserve ½ cup of the cooking water for later. Rinse the soba noodles under cold water to cool them down and stop them from cooking.
- Assemble the noodle dish by placing the rinsed soba noodles into a large bowl with shredded purple cabbage, sliced red bell peppers, shredded carrots, chopped scallion and fresh chopped cilantro. Pour the peanut sauce over the top as well as the reserved cooking water from the noodles. Toss everything together with tongs.
- Serve with desired amount of sesame seeds, cashews and extra cilantro.
Did you try this recipe?
Let me know below with a comment and rating! 🙂
Brooke P.
Literally eating this soba noodle salad right now as I write this comment, it’s so good! Thank you for another easy and delicious recipe Krista! And your peanut sauce is everything. A few additions I made that worked well we’re using a bag of coleslaw mix I already had on hand, rather than adding shredded purple cabbage and carrots separately. I also had some cooked shrimp that I added for protein (since I’m not vegan) and I added some edamame and Japanese furikake seasoning as well, which added some really great flavor. Will definitely be making this one again!
Amazing!!! So glad you enjoyed. 🙂 I will have to try adding in some shrimp and edamame!