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Soba Noodle Salad with Peanut Sauce

This quick and delicious Cold Soba Noodle Salad is satisfying, rich in veggies, and tossed in a simple peanut sauce. Vegan, Gluten-free, Oil-free option, Nut-free option.
Course Salad, Side Dish
Cuisine American, Japanese
Diet Gluten Free, Low Fat, Vegan, Vegetarian
Keyword soba noodle salad, vegan noodle salad, vegan salad recipes
Method Stovetop
Prep Time 16 minutes
Cook Time 4 minutes
Total Time 20 minutes
Servings 4 people
Calories 458kcal
Author Caitlin Shoemaker


For the Salad:

  • 8 ounces soba noodles*
  • 3 cups shredded red cabbage (about 1/4 head)
  • 2 carrots finely sliced or grated
  • 1/2 English cucumber thinly sliced
  • 2/3 cup cilantro chopped
  • 1 tablespoon toasted sesame seeds for topping (optional)

For the Sauce:

  • 1/2 cup natural creamy peanut butter
  • 3 tablespoons lime juice about 1 large lime
  • 2 tablespoons soy sauce or tamari
  • 2 cloves garlic crushed
  • 1/2 tablespoon ginger finely grated
  • 1 teaspoon sugar or maple syrup
  • 1 teaspoon toasted sesame oil optional
  • 1/4 cup warm water, plus more as necessary


  • Cook the Noodles: Bring a large pot of salted water to a boil. Add the soba noodles and cook according to package instructions, usually 4 to 5 minutes. Stir occasionally to prevent sticking. Drain the noodles and rinse with cold water until completely cooled. Set Aside.
  • Make the Peanut Sauce: While you are cooking the noodles, add the peanut butter, lime juice, soy sauce, garlic, ginger, sugar, sesame oil, and warm water to a small bowl. Whisk well; the mixture should turn clumpy at first, and then smooth out to a lighter, creamy sauce. If needed, add additional water in 1 tablespoon increments until the sauce reaches your desired consistency.
  • Combine: Add the cooked noodles to a large bowl along with half of the peanut sauce. Use tongs to mix well; this prevents the noodles from sticking. Then, add the cabbage, carrot, cucumber, cilantro, and remaining peanut sauce. Use tongs to mix well, until everything is evenly distributed.
  • Serve: Top with sesame seeds and serve immediately, or place in the fridge for 15 minutes to serve chilled. Leftovers will keep in the fridge for up to 5 days.


  • Gluten-Free: If you are gluten-free, look for soba noodles (also known as buckwheat noodles) that are 100% from buckwheat flour and not a wheat & buckwheat blend. Additionally, use a gluten-free soy sauce or tamari.
  • Nut Allergy: replace the peanut butter with tahini for a similar flavor! If you are only allergic to peanuts you can substitute it with almond butter as well.


Calories: 458kcal | Carbohydrates: 62g | Protein: 18g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Sodium: 1133mg | Potassium: 705mg | Fiber: 4g | Sugar: 9g | Vitamin A: 6066IU | Vitamin C: 46mg | Calcium: 110mg | Iron: 3mg