Sesame Peanut Soba Salad

Nutty buckwheat soba noodles and sweet edamame tossed with crunchy purple cabbage and a zesty peanut-lime dressing.

• Prep: 10 min
• Cook: 5 min
• Total: 15 min
• Servings: 3
• Cuisine: Japanese
• Difficulty: Easy
• Cost: $3.04/serving

Dietary

• Vegetarian
• Vegan
• Dairy-Free
• Egg-Free
• Pescatarian
• Low-Cholesterol
• Low-Carb

Tags

• quick
• healthy
• fresh
• boil
• crowd-pleaser
• savory
• tangy

Ingredients

• 6 ounce soba noodles (dry)
• 1 cup shelled edamame (thawed)
• 1.5 cup purple cabbage (shredded)
• 1 carrot (medium, grated)
• 2 green onions (thinly sliced)
• 3 tablespoon creamy peanut butter
• 2 tablespoon soy sauce
• 1.5 tablespoon lime juice (freshly squeezed)
• 1 tablespoon maple syrup
• 1 tablespoon toasted sesame oil
• 1 tablespoon water (warm)

Instructions

1. Cook the soba noodles in a pot of boiling water for 4 to 5 minutes until tender. Drain and rinse thoroughly under cold running water, tossing with your hands to remove excess starch.
2. In a medium bowl, whisk together the creamy peanut butter, soy sauce, lime juice, maple syrup, toasted sesame oil, and warm water until smooth and creamy.
3. In a large mixing bowl, combine the cooled soba noodles, shelled edamame, shredded purple cabbage, grated carrot, and green onions.
4. Pour the peanut dressing over the noodle mixture and toss until thoroughly coated. Portion into three lunch containers.

Notes

Rinsing the soba noodles in cold water is essential to prevent them from becoming gummy.

Nutrition (per serving)

• Calories: 487
• Protein: 14.6 g
• Carbohydrates: 18.9 g
• Fat: 25.7 g
• Fiber: 6.1 g
• Sodium: 1227 mg
• Saturated Fat: 6.6 g
• Sugar: 8.9 g