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When the heat is unbearable and you want something light that actually hits the spot, this cool vegan soba noodle salad is the real deal. It’s crunchy, creamy, and filled with punchy flavors. If the weather’s too warm to cook, toss this together in no time and you’ll be eating fresh and happy.
Refreshing Ingredients
- Ground black pepper: brings warmth and boldness
- Minced garlic: for a strong punch—use freshly chopped for max flavor
- Black rice vinegar or balsamic: adds zing and a little sweetness
- Soy sauce or tamari: brings out savory notes
- Sauce mix: either tahini or peanut butter makes the sauce thick and creamy
- Sesame seeds: sprinkle on for nutty crunch; toast them for even more scent
- Fresh cilantro: perks everything up—pick vibrant greens for the best taste
- Cucumber: for cold, juicy crunch—Persian or English kinds work best
- Carrots: offer sweetness and a pop of color—shred them last so they’re super fresh
- Red cabbage: gives you bright color and tons of crunch—tight head means better texture
- Buckwheat soba noodles: the base that’s full of nutty flavor—look for pure buckwheat if you want gluten free, and fresh smelling strands mean they’re good quality
Simple Steps to Make It
- Serve It Up
- Dish everything into bowls or plates, add an extra shake of sesame seeds or a handful of cilantro if you’re into it, and munch away while it feels super crisp and chilled
- Put the Salad Together
- Dump the cold noodles, shredded cabbage, carrots, cucumber, chopped cilantro, and sesame seeds into a big bowl. Pour in the sauce and mix well with tongs so it’s all coated evenly
- Stir Up the Dressing
- Mix tahini, soy sauce, vinegar, garlic, and black pepper in a small bowl. Whisk everything hard until your sauce gets smooth and creamy. It’ll take about a minute
- Boil the Soba Noodles
- Dump soba noodles into a big pot of boiling water, give them a swirl so they don’t clump, and cook for up to eight minutes till tender. Wash straight away with lots of cold water in a colander so they cool fast and stay loose
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Soba noodles have always been a comfort for me but cilantro seriously makes the flavors pop. Throwing it in right at the end makes the dish taste so much greener and brighter. Now my niece always asks for the ‘purple noodle salad’ at family cookouts, and I love it every time.
How to Store
This noodles-and-veggies bowl is awesome for next-day lunches or prepping dinner ahead. Keep it in a sealed container in the fridge, and you’ll still enjoy it after 72 hours. For super-crunch, stir in fresh cilantro and cucumber just before you eat—it stops them getting soggy.
Swaps and Changes
No tahini? Sub in natural peanut butter or sunbutter if you’re skipping nuts. Tamari works the same as soy if you need gluten free. Can’t find black rice vinegar? Mild balsamic does the trick and brings a hint of sweet. Want to bulk it up? Add crispy chickpeas, fry up some tofu, or top with shrimp if you like seafood.
Serving Ideas
This bowl works great as a main for lunch, at a summer picnic, or as a side with cold edamame or miso soup. Want it more filling? Add chunks of grilled tofu or sliced avocado for a creamy bonus.
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Japanese Classics, California Vibes
Soba noodles come from Japan and usually get served chilled during hot months. They’re made with buckwheat for extra health points. This colorful salad pulls together bright veggies from Japanese and California food styles and lets the noodles shine as the main thing.
Recipe FAQs
- → Is it okay to make this before I need it?
For sure, you can whip this up as far as three days ahead. If you want everything to stay crisp, just toss in the cilantro and cucumber right before you're gonna eat.
- → What’s the best way to keep leftovers?
Just stash leftovers in a sealed-up container in your fridge and they’ll be good for up to three days. Give the salad a quick toss when you bring it back out.
- → Need something instead of tahini?
Peanut butter works really well here and brings its own nutty twist that goes nicely with everything else.
- → What are some ways to add more protein?
You can drop in some tofu or chickpeas to make it fill you up more. If you eat meat, things like grilled chicken or even salmon go really well with it too.
- → What veggies go best with this?
Crispy carrots, shredded cabbage, and fresh cucumber are awesome starters. You could also try bell peppers, snap peas, or toss in some edamame for color and crunch.