Soba Noodle Peanut Dressing Salad

This fresh soba noodle salad tossed in a creamy peanut dressing is my answer to quick lunches and colorful dinners all year round. It is loaded with crunchy veggies and tossed in a savory spicy sauce that can be made ahead of time. The simple base turns into something special once you combine that nutty dressing with tender noodles and a rainbow of vegetables.

The first time I made this I was out of energy on a hot day and this salad actually cooled me off and filled me up without making the kitchen feel hotter. Now I keep extra dressing in my fridge just in case.

Ingredients

• Peanut butter: creates the creamy base and adds richness. Natural creamy peanut butter with no added sugar works best for flavor
• Olive oil: brings smoothness and helps blend the dressing. Use good quality extra virgin olive oil for best taste
• Light soy sauce or tamari: gives salt and umami depth. Tamari is a great option for gluten free needs
• Sriracha: adds heat and brightness. Adjust up or down based on your spice level
• Fresh ginger: brings zing and a mild spicy kick. Use a thumb-sized piece and look for plump unwrinkled roots
• Garlic: adds aromatic punch. Fresh cloves are best for flavor over jarred versions
• Jalapeño: offers more heat if you like things spicy. Look for firm unblemished peppers or leave out for a milder salad
• Water: helps thin the dressing. Add a little at a time until it reaches the right texture
• Dry soba noodles: provide a hearty chewy base. Japanese soba made with buckwheat has great flavor
• Purple cabbage: brings color crunch and nutrients. Choose a bright heavy head and finely dice for tenderness
• Carrot: offers sweetness and texture. Go for firm brightly colored carrots and julienne them by hand or with a peeler
• Sweet peppers: balance the spicy sauce with mild sweetness. Multi-colored mini peppers add visual pop
• Green onion: gives a mild bright allium note. Snip both white and green parts in for best flavor
• Cilantro: lends herbal freshness. Wash well and chop both leaves and tender stems
• Chopped unsalted peanuts: add more crunch. Try toasting them lightly for the best texture

Step-by-Step Instructions

Make the Dressing:

Add peanut butter olive oil soy sauce sriracha ginger garlic jalapeño and water to a blender or food processor. Run on high until smooth adding extra water slowly until the texture is creamy but pourable. Taste and adjust salt spice or tang as desired. Store in the fridge covered until ready to use

Cook and Prepare the Noodles:

Boil soba noodles in plenty of water following the package directions for doneness typically four to six minutes. Drain thoroughly and run under cold water to cool and stop cooking. Pat dry gently with clean paper towels to remove extra moisture so the salad does not get watery

Prep the Vegetables:

Dice cabbage finely and julienne carrots and sweet peppers for even texture. Thinly slice the green onion and chop cilantro

Toss and Serve:

In a large bowl combine noodles with all the prepped veggies and toss well. Drizzle in the dressing a little at a time tossing as you go until everything is evenly coated and glistening. Sprinkle with chopped peanuts and serve immediately or chill for later

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My favorite part has to be the peanut dressing. I grew up dipping spring rolls in something similar and this salad dressing brings back those same flavors but in a much quicker meal. It always disappears fast at potlucks because of that balance of creamy salty and just a hint of heat.

Storage Tips

Keep the salad and dressing separated in the fridge so the noodles do not get mushy. If you plan to eat it over several days hold back the peanuts and add them right before eating for crunch. This salad keeps well for two to three days when stored this way

Ingredient Substitutions

Use almond butter or cashew butter if you want to avoid peanuts. Any nut or seed butter that is not sweetened works. For a soy free version try coconut aminos instead of soy sauce. Rice noodles can be swapped in if you do not have soba noodles and almost any crisp vegetable works in place of cabbage

Serving Suggestions

This salad is so versatile. Top it with grilled tofu or chicken for extra protein. Serve with fresh lime wedges and extra herbs for a punch of brightness. I often scoop leftovers into lettuce wraps for quick handheld bites

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A Little History

Soba noodles have a long history in Japanese cuisine valued for their nutty flavor and satisfying chew. Here the noodles get a global twist with the peanut sauce inspired by Southeast Asian satay. This mashup makes for a refreshing fusion meal that works for any occasion

Recipe FAQs

→ Can I use another nut butter instead of peanut butter?

Yes, almond or cashew butter can be substituted for peanut butter for a different flavor and to accommodate allergies.

→ How can I make this dish gluten-free?

Replace regular soba noodles with 100% buckwheat soba or gluten-free noodles, and use tamari instead of soy sauce.

→ What vegetables work well in this salad?

Cabbage, carrots, sweet peppers, and green onions offer crunch and color. Feel free to add snap peas or cucumber for variety.

→ Can the peanut dressing be made ahead?

Absolutely. Prepare the dressing in advance and refrigerate it in an airtight container for up to four days.

→ How should leftovers be stored?

Store leftovers in the refrigerator in a sealed container for up to two days. Stir well before serving.

→ Is the salad served warm or cold?

It's best enjoyed chilled. Rinse the noodles with cold water after cooking to cool them quickly before combining.