Vegan Spicy Peanut Soba Salad (Printable Version)

Nutty soba noodles with spicy peanut dressing and crunchy, colorful slaw for a vibrant meal.

# What You Need:

→ Soba Noodles

01 - 7 oz soba noodles

→ Crunchy Slaw

02 - 1 cup red cabbage, thinly sliced
03 - 1 cup green cabbage, thinly sliced
04 - 1 medium carrot, julienned
05 - 1 small red bell pepper, thinly sliced
06 - 3 scallions, sliced
07 - 1/2 cup fresh cilantro, chopped

→ Spicy Peanut Dressing

08 - 1/3 cup natural peanut butter
09 - 2 tablespoons soy sauce
10 - 1 tablespoon rice vinegar
11 - 1 tablespoon maple syrup
12 - 1 tablespoon toasted sesame oil
13 - 1 to 2 teaspoons sriracha
14 - 2 cloves garlic, minced
15 - 1 teaspoon fresh ginger, grated
16 - 2 to 3 tablespoons warm water

→ Garnishes

17 - 2 tablespoons roasted peanuts, chopped
18 - 1 tablespoon sesame seeds
19 - Lime wedges

# How-To Steps:

01 - Cook soba noodles according to package directions. Drain thoroughly and rinse under cold water to cease cooking. Set aside.
02 - In a large mixing bowl, combine red cabbage, green cabbage, carrot, red bell pepper, scallions, and cilantro.
03 - In a medium bowl, whisk together peanut butter, soy sauce, rice vinegar, maple syrup, sesame oil, sriracha, garlic, and ginger. Gradually add warm water, one tablespoon at a time, until dressing reaches smooth, pourable consistency.
04 - Add cooked soba noodles to the slaw mixture. Pour spicy peanut dressing over all ingredients and toss thoroughly until evenly coated.
05 - Divide salad among serving bowls. Top with chopped peanuts, sesame seeds, and lime wedges. Serve immediately or refrigerate for 30 minutes for chilled presentation.

# Expert Advice:

01 -
  • It comes together faster than most people expect, which makes weeknight cooking feel less like a chore.
  • The contrast between chewy noodles, crisp vegetables, and creamy dressing hits every texture you didn't know you were craving.
  • You can make it spicy or mild, warm or cold, depending on your mood and what you have in your fridge.
02 -
  • The dressing will thicken as it sits, so if you're making this ahead, add a bit more warm water when you're ready to eat.
  • Don't skip the cold water rinse after cooking soba noodles, because the starchy water makes them stick together into one dense clump.
03 -
  • Toast your own sesame seeds in a dry pan for a minute before sprinkling them on, because they taste infinitely better than the ones sitting in your pantry for six months.
  • Make extra dressing even if you think you won't need it, because it's useful on grain bowls, roasted vegetables, and probably anything else you make that week.
Go Back