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Soba Salad with Cashew-Sesame Dressing

Soba Noodle Salad with Sesame-Cashew Sauce

Fresh and vibrant Soba Salad with crisp veggies, edamame, and a creamy Sesame-Cashew Sauce. Ready in just 20 minutes, this vegan soba noodle salad is make-ahead friendly and a universal favorite.
Course Entree/Salad
Cuisine asian
Diet Gluten Free, Vegan
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 6 servings
Calories 337kcal


  • Large stockpot
  • Mixing bowls


  • 1 (8-oz.) pkg. soba noodles
  • 4 cups shredded cabbage (green, purple, Savoy or Napa cabbage)
  • 2 cups matchstick carrots
  • 1 red bell pepper, juilienned
  • 1 cup shelled edamame (or 1 to 2 cups shredded rotisserie chicken)
  • 3/4 cup torn cilantro leaves
  • 2 Tbsp. toasted sesame seeds
  • Optional garnish: sesame sticks or roasted chopped cashews, lime wedges, a drizzle of chili oil or sriracha for heat

Cashew-Sesame Dressing

  • 1/2 cup cashew butter (sub peanut butter)
  • 3 Tbsp. rice vinegar
  • 3 Tbsp. lower-sodium tamari
  • 2 Tbsp. toasted sesame oil
  • 2 Tbsp. honey or maple syrup
  • 1 Tbsp. freshly grated ginger
  • 2 tsp. minced garlic


  • Bring a large pot of salted water to a boil and cook the soba noodles according to package directions. Drain and rinse with cold water.
    Note: Soba noodles are easy to overcook, so test for doneness early, and rinse with cold water as soon as they’re ready to halt the cooking process.
  • Prepare Cashew-Sesame Dressing:
    In a medium bowl or 2-cup liquid measuring cup, whisk together the dressing ingredients until combined. Whisk in 1 to 2 Tbsp. water to thin out, if desired.
  • In a large serving bowl, combine the cooked soba noodles, shredded cabbage, carrots, bell pepper, edamame (or shredded chicken), and cilantro. Add dressing and toss well to combine. Sprinkle salad with sesame seeds, and add garnishes of choice.
    Note: I find the flavor is best after letting the soba salad sit for 15 to 20 minutes. This allows the dressing to sufficiently marinate the noodles and veggies.


  • Make-Ahead: Prepare the dressing up to 2 days ahead and keep refrigerated. When ready to use, let the dressing sit at room temperature for at least 1 hous to loosen.
    • You can also shred and slice the veggies 1 day ahead.
  • Store: Refrigerate for 2 days. Before digging into leftovers, add a spritz of lime juice and sprinkle of fresh cilantro to help rewaken the flavors.


Serving: 1.25cups | Calories: 337kcal | Carbohydrates: 36g | Protein: 10g | Fat: 17g | Saturated Fat: 3g | Sodium: 600mg | Fiber: 5g | Sugar: 7g