Soba Noodle Salad


4 to 6 servings
Kosher salt kosher salt1
8 ounces dried buckwheat soba noodles dried buckwheat soba noodles8
⅓ cup creamy almond butter creamy almond butter
¼ cup soy sauce soy sauce¼
3 tablespoons fresh lime juice lime juice3
3 tablespoons extra-virgin olive oil extra-virgin olive oil3
2 tablespoons sesame oil sesame oil2
1 ½ tablespoons honey honey1 ½
2 teaspoons wasabi paste wasabi paste2
One 1 ½-inch piece fresh ginger, peeled and coarsely chopped fresh ginger1
One 1 ½-pound head napa cabbage, cored and shredded napa cabbage1
3 green onions, thinly sliced scallion(s)3
1 red bell pepper, cored, seeded and thinly sliced red bell pepper1
1 hothouse cucumber, peeled, halved lengthwise and sliced into ¼-inch-thick half-moon shapeshothouse cucumber1
1 cup slivered almonds, toasted, see Cook's Note slivered almonds1
3 tablespoons black sesame seedsblack sesame seeds3


Boil a large pot of salted water over high heat. Cook the noodles until tender but still firm to the bite, stirring occasionally, 4 to 5 minutes. Rinse the noodles in cold water, drain and place in a serving bowl.
Combine the almond butter, soy sauce, lime juice, olive oil, sesame oil, honey, wasabi and ginger in a blender. Blend until smooth.

Pour the dressing over the noodles. Add the cabbage, green onions, bell peppers, cucumbers and almonds. Toss until all the ingredients are coated. Garnish with sesame seeds and serve.

cook's notes

Dried buckwheat soba noodles, sesame oil, wasabi paste and black sesame seeds can be found at Asian markets or the Asian section of grocery stores.

To toast the almonds, arrange in a single layer on a baking sheet. Heat the oven to 350 degrees F. Bake the almonds until lightly toasted, 6 to 8 minutes. Cool completely before using.
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