Soba Noodle Salad with Ginger Peanut Dressing

Author:Inspired by Vegetarian Times
Yield:4 Serving(s)


6 oz. low-sodium soba noodles
1/2 cups peanut butter
1/4 cups brown rice vinegar
1 tbsp. agave nectar or maple syrup
1 tbsp. fresh ginger, minced
2 tsp. low-sodium soy sauce
1 cloves garlic, peeled
1 tbsp. lime juice
1 tsp. fresh lime zest
1/2 cups chopped cilantro, divided
cucumber, peeled, seeded, and sliced (11/2 cups)
1 small red bell pepper, sliced (1 cup)
1 large carrot, grated (1/2 cup)
2 tbsp. chopped peanuts, optional


  1. Cook noodles in boiling salted water according to package directions. Drain, and rinse under cold running water.
  2. Purée peanut butter, vinegar, agave nectar, ginger, soy sauce, garlic, lime juice, lime zest, and 1/4 cup cilantro in blender or food processor until smooth and creamy, adding 2 to 3 Tbs. warm water to thin, if necessary.
  3. Toss together noodles, cucumber, bell pepper, carrot, and peanut butter mixture. Garnish with remaining cilantro and chopped peanuts, if using.
  4. Nutritional Information.