Cold Soba Noodle Salad with Edamame
A light, refreshing Cold Soba Noodle Salad with Edamame is the perfect healthy summer lunch or dinner, packed with plant-based protein, fiber, and vibrant veggies. Tossed in a flavorful peanut dressing, this easy recipe is ideal for meal prep lunches or outdoor picnics.
Ingredients
Scale
For the salad:
- 6 oz soba noodles, cooked
- ½ napa cabbage, thinly sliced
- 1 cup shredded carrots
- 1 cup shelled edamame (cooked)
- 2 green onions/scallions, chopped (about ⅓ cup)
- ¼ cup chopped cilantro (optional)
- 2 medium peaches or nectarines, sliced (may omit in the winter!)
- Sesame seeds, for garnish
For the dressing:
- ¼ cup peanut butter
- 3 tbsp soy sauce or tamari sauce
- Juice from ½ lime
- 3 tablespoons olive oil
- 1 ½ tablespoons maple syrup (more to taste)
- 1 teaspoon sriracha (optional)
Instructions
- Cook soba noodles according to package instructions. Rinse under cold water and drain well.
- In a large mixing bowl, combine noodles, cabbage, shredded carrots, edamame, scallions, cilantro, and peaches. Set aside.
- In a jar, whisk together all of the dressing ingredients, including the peanut butter, soy sauce, lime juice, olive oil, maple syrup, and optional sriracha. Taste and adjust to taste preferences.
- Pour dressing over and toss well.
- Garnish with sesame seeds and more cilantro.