• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Honey Ghee and Me
  • Home
  • About
  • Contact
  • Recipes
    • My Faves

Chilled Soba Noodle Salad w/Ginger-Sesame-Almond Dressing {Gluten-Free}

July 8, 2014 by Natalie

Nothing beats a cool crisp soba salad on a hot sunny day.  It’s the perfect summer lunch or evening BBQ side.  This one is light and refreshing, yet still hearty enough to satisfy a hungry belly.  I love sobas for that reason… they have substance, but they’re super light still.

P1110433-2

Soba noodles are typically made from buckwheat. Despite the name, it is not wheat at all.  It’s actually a fruit seed related to rhubarb, and is thought to be very healthy and full of aminos.  Buckwheat noodles are gluten-free, so they’re a great option for Paleo peops, gluten-free peops, or just those wanting a tasty noodle salad.  In winter, I love making warm noodle bowls stocked with sobas, but in spring and summer, it’s all about the chilled soba salad.

P1110432

I’m a big fan of colorful food.  Not only does color symbolize an array of nutrients (eat the rainbow, they say!), but it’s also nice to look at it.  I’m all about eye candy.  If you can’t get your hands on multi-colored veggies, no biggie… some orange carrots, red bell peppers, and green snap peas will be beautiful enough!

P1110417

The dressing is a gingery-almond-tahini sauce that goes perfectly with the earthiness of the noodles.  Clearly, you could toss this with any dressing you like, but I’m a fan of making up new sauces and condiments, and I really like Thai-inspired flavors with soba salads.

P1110437

This makes a pretty large serving, but it’ll will keep well for days refrigerated… makes awesome leftovers!  I brought it to work for lunch the couple days following… so so good as a quick meal on the go. 🙂

P1110431

This salad could easily made a more hefty meal by adding in cooked prawns, chicken, or extra vegetables.  Get creative… start with the basic, and if you want, just keep adding 😉

P1110434

makes 4-6 servings

Ingredients

for the salad…

1 cup shaved carrots, varied colors optional

1 cup thinly sliced bell pepper, varied colors optional

1 cup thinly sliced cabbage, any kind you like

1 cup snap peas

½ cup chopped green onions

½ cup chopped cilantro, leaves only

approx. 6 oz uncooked buckwheat soba noodles

optional: sesame seeds and crushed red pepper, for garnish

 
 

for the dressing…

¼ cup almond butter (preferably raw, unsalted)

2 tsp tamari or coconut aminos (I use this)

1 ¼ tsp honey (preferably raw, I like this one)

½ tsp fresh lime juice

¼ tsp fresh finely grated ginger

1/8 tsp red chili pepper flakes

¼ tsp toasted sesame oil

1/8 tsp salt

¼ cup warm water

P1110374

Directions

To make the dressing…

   P1110387

Add the almond butter, tamari, honey, lime juice, ginger, chilli pepper, sesame oil,

salt, and water to a food processor and blend until smooth (alternatively, you could whisk them together in a bowl)

     P1110389

Taste and adjust seasonings as desired

P1110390

Pour the dressing into a small bowl or jar… set aside while you prepare the salad

P1110391

To make the salad…

Using a vegetable peeler, shave the carrots into long thin shavings

 P1110400

Slice the bell pepper into thin strips (if using large bell peppers, slice them into bite-size pieces

If using baby bells, you can slice them into thin rounds

P1110401

Thinly slice the cabbage and chop green onions

Slice any stems off of peas and prep cilantro leaves

 P1110404-2

Cook the soba noodles according to the package – typically, it requires boiling

the noodles in lightly salted water for about 5-7 minutes, until soft

Then strain the water and allow the noodles to cool

P1110407-2

To assemble the salad…

Add the cooled noodles to a large serving bowl

P1110408-2

Add the veggies and dressing…

P1110409

Toss until evenly coated

P1110411

Serve portions…

Top with cilantro

P1110414

… and garnish with sesame seeds if you’d like

That’s it!  Serve cold or at room-temp and enjoy!!

P1110435-2

Print Friendly, PDF & Email

Filed Under: Asian Flavors, Condiments, Dips, & Sauces, Gluten Free, Paleo & Primal, Potluck & Party Foods, Recipes + More, Salads, Sides & Small Plates, Spring & Summer, Vegetarian

Previous Post: « Creamy Orange~Blackberry Sorbet in Orange Cups {Dairy-Free}
Next Post: Slow Cooked Almond Chicken & Veggie Slaw Lettuce Wraps {Whole30} »

Primary Sidebar

    • Facebook
    • Instagram
    • Pinterest

    Hi, I’m Natalie!  I’m so happy you’re here!!
    Find me on Instagram @honeygheeme for more up-to-date recipes + info!

    By Category

    Come and get it!

    Subscribe to get the scoop on all the latest juicy bits.

    Footer

    Find More Recipes here

    Copyright © 2023 Honey Ghee and Me on the Foodie Pro Theme