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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
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