Cold Vegan Soba Noodle Salad (with Peanut Sauce)
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.
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.
This nutrition information is an estimate and should not be taken as fact. The owner of this website is not liable for this estimation.
Tried this recipe?Tell me how it was!
