Summer-ready chilled soba noodles are tossed in an Asian-inspired sauce and served with fresh vegetables to deliver depth of flavor, invigorating crunch, and pure noodle nirvana.Is there anything better than cold, crisp salads during the height of summer? I’ve been enjoying greens-based salads on the daily, but every now and again, it’s nice to switch things up and add a heartier element to my veggies.
Enter: soba noodles! These nutty, buckwheat-based noodles are quick-cooking and a blank canvas for any flavor profile you throw their way.This colorful noodle salad is infinitely riffable. Use any combination of vegetables you like: carrots, snap peas, bok choy, bell peppers, green beans, arugula, etc. The versatile (and insanely delicious) sesame-cashew sauce lets the vegetables shine next to earthy soba noodles.
Keep the sauce recipe in your back pocket to toss in just about any salad or grain bowl. I swear it can make even the biggest vegetable loathers into lovers. It’s also very kid-friendly if you omit the crushed red pepper flakes.This is a great salad to make ahead for workday lunches or quick weeknight dinners. It comes together in 20 minutes and holds up beautifully for leftovers the next day. It’s also extremely filling, delivering both heart-healthy unsaturated fats and fiber into each serving. Remind me to write a love letter to buckwheat this week.
Cold summer salad with crisp vegetables and a bracing dressing to bring it all together. What could be better??
- 6 oz. dried soba noodles*
- 2 Tbsp. cashew butter
- 3 tsp. toasted sesame oil, divided
- 1 Tbsp. freshly grated ginger
- 1 Tbsp. fresh lime juice
- 2 tsp. maple syrup
- 1 tsp. reduced-sodium tamari or soy sauce
- ¼ tsp. crushed red pepper flakes
- ¼ tsp. kosher salt
- 2 Tbsp. cold water
- 2 cups arugula
- 2 cups assorted vegetables of choice: carrot ribbons, sliced red bell pepper, snap peas, green beans, peas, bok choy, etc.
- ½ cup each fresh cilantro and basil
- 3 Tbsp. roughly chopped cashews
- Cook noodles in a large pot of boiling salted water, stirring occasionally, until al dente, about 4 to 5 minutes. Drain; run noodles under cold water to cool them; drain well and transfer to a large bowl. Toss with 2 tsp. toasted sesame oil. Set aside.
- Prepare sesame-cashew dressing by combining cashew butter, remaining 1 tsp. toasted sesame oil, ginger, lime juice, maple syrup, tamari, red pepper flakes, and salt in a small bowl. Add water in 1 Tbsp. increments, using a whisk to mix until smooth.
- Add arugula and mixed vegetables to bowl with soba noodles. Add dressing; toss to combine. Mix in fresh herbs. Divide evenly into each of 3 bowls. Sprinkle cashews overtop.