| Level: | Easy |
| Total: | 30 min |
| Prep: | 15 min |
| Cook: | 15 min |
| Yield: | 4 to 6 servings |
Ingredients
- Kosher salt
- 8 ounces dried buckwheat soba noodles
- 1/3 cup creamy almond butter
- 1/4 cup soy sauce
- 3 tablespoons fresh lime juice
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons sesame oil
- 1 1/2 tablespoons honey
- 2 teaspoons wasabi paste
- One 1 1/2-inch piece fresh ginger, peeled and coarsely chopped
- One 1 1/2-pound head napa cabbage, cored and shredded
- 3 green onions, thinly sliced
- 1 red bell pepper, cored, seeded and thinly sliced
- 1 hothouse cucumber, peeled, halved lengthwise and sliced into 1/4-inch-thick half-moon shapes
- 1 cup slivered almonds, toasted, see Cook’s Note
- 3 tablespoons black sesame seeds
Instructions
- Boil a large pot of salted water over high heat. Cook the noodles until tender but still firm to the bite, stirring occasionally, 4 to 5 minutes. Rinse the noodles in cold water, drain and place in a serving bowl.
- For the dressing: Combine the almond butter, soy sauce, lime juice, olive oil, sesame oil, honey, wasabi and ginger in a blender. Blend until smooth.
- Pour the dressing over the noodles. Add the cabbage, green onions, bell peppers, cucumbers and almonds. Toss until all the ingredients are coated. Garnish with sesame seeds and serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 499 |
| Total Fat | 31 g |
| Saturated Fat | 3 g |
| Carbohydrates | 48 g |
| Dietary Fiber | 6 g |
| Sugar | 9 g |
| Protein | 16 g |
| Cholesterol | 0 mg |
| Sodium | 962 mg |
Reviews
I didn’t love this as much as I had hoped. Neither did my family… I made a batch and we only ate it on the first night, then didn’t get eaten. 🙁
What can you use as a substitute for wasabi paste? I can not find it at our local store.
Very tasty and something different to break up our dinner time rut. We made our own almond butter so the consistency of the dressing may have been too thick (I have only had almond butter one other time). It was a little hard to mix up the veggies with the noodle /dressing combo. Served this with some stir fried ginger pork on the side and the combo was a hit.
My favorite salad. I’ve made this at least once a month for the last 2 years. Always a hit. sometimes I will add chicken or zucchini noodles.
At first I was skeptical about using almond butter but PLEASE use it!! This was an amazing dish and I will definitely be making it again. I followed the sauce recipe exactly but used different veggies. I used carrots, broccoli, edamame, cilantro, and sesame seeds. Love it!!!
I am currently eating this dish and it is SOOOOO DELICIOUS! I made the recipe pretty much exactly as stated except I used regular soba noodles, wasabi sauce and Savoy cabbage bc those are the things I could find at my local super market. I found the dish to be flavorful and filling. I highly recommend using the almond butter and not peanut butter as other reviewers have done.
Delicious! A great combination of flavors and textures. I added a clove of garlic and a squirt of siracha sauce for a little extra kick to the dressing. I also added shredded carrots. Would be great with some shrimp or tofu on top to make it a meal. Will be making this again- possibly as an appetizer inside of a baked wonton cup.
This is a very good salad. The dressing is excellent. I must say that my issue with it was the HUGE amount that it makes and may end up being wasted. It was hard to find a small head of Napa cabbage. I ended up keeping the noodles and dressing separate so that I could have leftovers so as not to waste the $10 head of cabbage! The dressing must be put on the noodles while they are warm so they don’t get sticky, therefore leftovers must be reheated. Otherwise, it made for a very tasty dish!
I love Giada’s recipes but not sure about this one. Everything was good except the dressing. I did not have almond butter and substituted peanut butter. I can’t believe that the results would have been this drastic. I watched the show and was impressed, but the dressing was thick and bland. Instead of throwing it out, I am going to “stir fry” it tonight…that should be good (I hope!
I made this last night for supper; and it was a hit! I love soba noodle salad with peanut dressing, but my husband cannot eat peanut butter. I was happy to see this recipe on TV yesterday, using almond butter instead. That way, we both could have something delicious!
Oh – I did add about a pound of shrimp to the recipe, and partially cooked the red pepper to make it a full meal. This would be a nice summer salad also.
Oh – I did add about a pound of shrimp to the recipe, and partially cooked the red pepper to make it a full meal. This would be a nice summer salad also.