Soba Noodle & Raw Veggie Salad

This soba noodle salad is perfect for potlucks! (vegan) -

On July 4th, one of my relatives brought a tasty Asian-inspired salad with noodles. A couple days later it occurred to me that the noodles were probably soba noodles, which I’ve seen in Asian dishes around the web. Soba noodles, I learned, are made of buckwheat flour and wheat flour. They contain all eight essential amino acids, along with antioxidants and other nutrients (source). As a long-time fan of using whole wheat pasta in Italian dishes, I was sold on the idea of Asian whole wheat noodles. I found some for about two dollars at a local gourmet store.

I was torn between this recipe from Aggie’s Kitchen and the peanut soba noodle bowls on Eat, Live, Run. Aggie’s won because it called for shelled edamame instead of tofu, which meant less cooking for me. In this 100+ degree heat, the most I can do is boil water for pasta or quinoa.

I upped the amount of vegetables in Aggie’s recipe and added extra cilantro, because I love the stuff. Intrigued by Eat, Live, Run‘s idea of adding peanut butter to the noodles, I tried it with leftovers—and woah. It’s incredible. No matter how you eat this salad—cold, reheated, or warm with a dollop of peanut butter—you’re going to love it.

soba noodles, carrots, green onions, and Asian spices

diced red bell pepper, cabbage, carrots and green onions

healthy soba noodles

easy vegetarian soba noodles recipe

Soba Noodle & Raw Veggie Salad
4.9 from 9 reviews
Recipe type: Main
Serves: 6
  • 8 ounces soba noodles*
  • ½ cup reduced sodium tamari (or soy sauce, just be sure it's reduced sodium or it will taste too salty)
  • 1 teaspoon sesame oil
  • 2 tablespoons quality peanut oil, olive oil or vegetable oil
  • 2 tablespoons rice wine vinegar
  • 1½ teaspoon red pepper flakes
  • 1 bunch green onions, chopped (I used half a bag)
  • ¾ cup chopped cilantro
  • 1 red bell pepper, sliced thin
  • ¼ head of red cabbage, thinly sliced
  • 3 whole carrots, shredded with vegetable peeler
  • 2 cups shelled edamame, steamed
  • ½ cup toasted sesame seeds
Optional ingredients for extra flavor
  • one lime, juiced
  • 1 jalapeño, finely chopped
  • peanut butter!
  1. Cook soba noodles according to directions, and rinse in a colander.
  2. Chop up all your vegetables, and toss into a bowl with the soba noodles.
  3. In a small bowl, whisk together the tamari, sesame oil, canola oil, rice wine vinegar and red pepper flakes.
  4. Pour the dressing into the pasta and veggies and toss well to combine. Enjoy!
Recipe adapted from Last Minute Sesame Noodles on Aggie's Kitchen, originally from
Make it gluten free: If you are sensitive to gluten, seek out 100% buckwheat soba noodles.


  1. says

    That looks so good! I love the bright colors. And I love soba noodles and I’m always looking for new ways to try them, so this is perfect. I love using all the veggies in this. I’m going to try this for sure, peanut butter sounds like an awesome option!

    • says

      Hooray, please let me know how it turns out! I have a hunch that you could toss peanut butter with the warm, cooked soba noodles if you want to incorporate it with the whole batch.

      • Jane says

        So lovely . . . We just had it for lunch. I used everything, added basil and substituted peanut butter for almond butter and made more dressing than required… Delicious!!

    • says

      I’m a bit of a soba junkie after trying this recipe. I went back to the gourmet store and stocked up on noodles. Can’t wait to try more variations!

  2. Jes says

    I don’t know if it’s okay to make requests. But if you could come up with a recipe that requires the use of several HUGE cucumbers, that would be awesome. It’s the only thing my garden is producing out the wazoo. I’ve made cucumber water, quick pickles, and we’ve had cucumber on every salad since the start of June! Maybe you could start an “Ask Kate” portion of the blog? Hehe. But seriously.

    • says

      I love that idea! I have some cucumber recipes up my sleeve for you, but I probably won’t be able to make them until next week. I’m going to Denver on Thursday, and hanging out with Kirsten Thursday through Saturday!


  3. Vivian says

    Just made the recipe tonight. It was easy, fresh and super healthy. Added chicken breast on top. Super tasty!

  4. says

    This meal looks delicious! The colors are incredible and the flavor sounds perfect. I’ve never experimented with cooking Asian cuisines but you’ve just inspired me to give it a try. Great job Kate :)

    • says

      Go for it! This recipe is really easy. All you have to do is cook the pasta, chop the vegetables, and throw it all together!

  5. says

    love the colours – one perfect rainbow meal :D
    ive been having soba a lot lately as well…i use tahini + soy sauce instead of PB though. will try the PB version next time!

  6. says

    Gorgeous, gorgeous salad! With the heat of summer settling in, I’ve been craving salads much more than usual–and this one looks and sounds perfect. I’m in love with these photos.

  7. Trini says

    Made this tonight. Delicious!!!! I added steamed kale and it complemented the flavors really well. Psyched I have leftovers for tomorrow’s lunch. Yum!

  8. Amanda says

    Made this for dinner tonight but I stir fried the veggies (except the onions) and added a tablespoon of Tahini to the sauce. I wanted a hot meal. It was great! My husbands favorite so far, my little guy loved it too! I can’t wait for lunch tomorrow for some leftovers lol.

  9. BarbaraAnn says

    Kate, I will make this recipe the first one I try with Soba noodles! I don’t know if 1/2 c. tamari sauce means reduced TO or reduced FROM 1/2 cup. Can you help please? THANK YOU.

    • says

      Hi BarbaraAnn, I’m sorry for the confusion. The recipe calls for 1/2 cup of tamari sauce. I recommend using reduced sodium tamari sauce to cut down on the saltiness of the dish.

  10. Tonya says

    I’ve been meaning to make this salad for weeks and finally did so tonight. I am on my third bowl of it! Absolutely delicious and beautiful to look at.

    I did add the juice from half a lime, 1 T. peanut butter and half a seeded jalapeno. It definitely has heat, but in a good way. I think that my kids would have preferred it without the jalapeno and maybe reduced the red pepper flakes. The only thing I did wrong was use regular tamari instead of reduced sodium and the dish did turn out a tad too salty.

    • says

      I’m so glad you enjoyed the soba noodle bowls, Tonya! Regular soy sauce/tamari can be way too salty, but I’m glad it still turned out ok!

  11. Alex says

    Hi Kate!

    Any idea how long leftovers of this salad keep in the fridge? I wanted to make ahead for lunch for the week but wanted to know if you knew how long I could save it for, and if I should keep the dressing on the side for now or if it’s okay to throw in ahead of time.


    • says

      Hey Alex, great question! I mixed up this salad all at once and enjoyed the leftovers for several days without problems. The only ingredient here that will wilt in the dressing is the cilantro, so you might want to keep that separate and add it to each bowl before you’re ready to eat. Otherwise, I think you will be all good! The tamari should act as a bit of a preservative so I would think that this salad will last for 4 to 5 days in the fridge (maybe longer, I trust your judgment here).

  12. Michelle says

    This is a great recipe, although I couldn’t make the dressing work as is; the 1/2 cup of tamari was too much for me. Instead, I made the dressing with 1 T of tamari and that did the trick. This recipe is going into my rotation.

  13. Carolyn says

    I’m a little late to the party, but this is a keeper! I added jalapeño and used fresh veggies and it was perfect. Now on to more of Kate’s tasty recipes :) go Kate!

  14. says

    I made this today – very good – thanks for the inspiration. I made it with what I had in the house, so used fresh parsley rather than cilantro and I had no edamame so there were no beans and I had no spring onions but a ton of chives so threw in a bunch of those. I also used tahini rather than peanut butter.

    I think you could make it 2 flavor styles – one more Thai inspired with peanut butter and crushed peanuts instead of sesame seeds, using also lime and cilantro. And one more Japanese with the sesame seeds,and use tahini to keep the sesame flavor theme going. I think it would also be good for the Japanese-y style with some fresh chopped ginger or little Japanese pickled vegetables … next time !

  15. Tess Danesi says

    This was a HUGE hit at my birhday bbq yesterday. We had Thai inspired smoked ribs with a pineapple/vinegar/fish sauce dipping sauce and marinated skirt steaks and this salad was a perfect counterpoint. Thanks for a wonderful, delicious and healthy recipe!

      • Olivia says

        What a wonderful recipe!! Easy, delish, healthy and beautiful ! Can’t wait to have my friends over to serve this dish. So glad I came across your site! Thank you !

  16. Nicole says

    This salad is fantastic. I am moving towards a semi-raw diet. So this dish fits perfectly. I used Bragg’s amino acids instead of the tamarind and added garlic, mushrooms, and ginger. Thanks for his dish. It will be a regular in my house

  17. says

    I made this last night and it was delicious! Super healthy and flavorful. This would be a great recipe to make on a Sunday and have for packed lunches (except that when I made it my boyfriend liked it so much he ate it all!)

    • says

      Thanks, Aubree! I’m so glad you two enjoyed it. I can’t blame your boyfriend, I lose all control in front of a bowl of soba noodles myself.

  18. Keri says

    I am so exited to have found this….looks amazing! Question – do you use seasoned rice vinegar? Or just rice vinegar? Thanks!!

    • says

      Thanks, Keri! I used regular, unseasoned rice vinegar. Be sure to use reduced sodium tamari/soy sauce… the regular stuff is too salty.

  19. Kristen says

    This is one of my favorite dishes of all time, and is now a staple in our house since I found it about a year ago. Even my 10 year old likes it!! Just saw your brussell sprout & peanut soba noodle slaw recipes. Can’t wait to try them out!

  20. Katherine B says

    I made this salad 2 years and a day ago for my first Sunday dinner with friends in college. It was delicious and a huge hit (a couple friends found it too spicy, an easy fix for them.) I decided to make it again tonight (adding baby corn!) with hopes of having it for lunch each day this week. Well, I forgot just HOW much this makes. I’ll have to get eating :) Thanks for an awesome recipe, and one I’ll keep coming back to for sure!

  21. Minna says

    Yumm!! this was really nice. I made a big batch of it to eat throughout the week for dinner. Edamame beans are sort of hard to come by in Australia, but I substituted them for sugar snap peas, which also tasted delicious! Serving it with peanut butter is a really good idea aswell :)

  22. says

    I’m making this for the millionth time upon request from my eldest. Such a good way to get vegetable matter into the kids. It’s also my go to summer potluck share, so Thank You for the recipe!

  23. Jackie G says

    So delicious! I made this dish last night. I added fresh basil, garlic and ginger. The peanut butter addition for lunch today was even better. Thank you!

  24. Sarah Gallegos Bielecka says

    This dish is fantastic (coming from a soba-holic)! We added a tablespoon of tahini that thickened the sauce and added extra flavor. Highly recommend. Thank you!

  25. Maddie says

    This looks really good! I was thinking of making it for meal prep as dinners for throughout the school week. How long does it last in the fridge? Thanks x

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