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Spring Soba Noodle Salad

Yields4 Servings

Spring Soba Noodle Salad

 8 oz soba noodles (100% buckwheat if you'd like the recipe to be gluten-free)
 sesame oil, for tossing with noodles
 4 cups fresh veggies (such as sugar snap peas, snow peas, carrots, radishes, asparagus, cucumbers), very thinly sliced
 2 cups kale, thinly sliced into ribbons
 1 cup red cabbage, shredded
 4 spring onions or scallions, sliced
 1 cup sprouts, if available
 ¼ cup sesame seeds, for garnish
Asian Vinaigrette
 1 garlic clove, minced
 3 tbsp rice wine vinegar
 3 tbsp coconut aminos (or soy sauce)
 1 tbsp sesame oil
 1 tbsp prepared wasabi paste (or 1 tsp wasabi paste + 1 Tbsp water)
 ½ tsp minced ginger

Cook noodles according to package directions. Drain and rinse under cold water, running your fingers through them to separate them. Toss with a drizzle of sesame oil to keep from sticking.


To prepare vinaigrette, whisk all ingredients together in a small bowl.


To assemble salad, layer kale, cabbage, and noodles in a large bowl (or individual salad bowls) and toss with the dressing. Layer the fresh veggies next; then top with scallions, sprouts and sesame seeds. Serve and enjoy!

Nutrition Facts

Servings 4