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–+ servings
Vegan Soba Noodle Salad

Ultimate Vegan Soba Noodle Salad Loaded with Fresh Veggies

This Vegan Soba Noodle Salad is a vibrant and nutritious dish full of fresh vegetables, perfect for sunny days and meal prep.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad
Cuisine: Asian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Noodles
  • 8 oz Soba Noodles Use 100% buckwheat for gluten-free option
For the Vegetables
  • 1 cup Fresh Peas Can use frozen peas if fresh aren’t available
  • 2 stalks Celery Substitute with green onions if desired
  • 2 cups Cabbage Swap out for kale or lettuce
  • 2 cups Lettuce Any leafy green can be used
  • 1 medium Avocado Nuts or seeds can be used as a crunchy alternative
  • 1/4 cup Fresh Herbs (Dill, Chives) Basil or cilantro can be substituted
For Serving
  • 1/2 cup Your Favorite Dressing Keep separate until serving

Equipment

  • Pot
  • Colander
  • Cutting board
  • Knife
  • mixing bowl
  • Small Bowl

Method
 

Step-by-Step Instructions
  1. Boil a large pot of water, add soba noodles, and cook for 4-5 minutes. Drain and rinse under cold water.
  2. Chop the fresh vegetables into uniform, bite-sized pieces and add to a large bowl.
  3. Combine the cooled soba noodles, diced avocado, and fresh herbs in the mixing bowl. Toss gently.
  4. In a small bowl, whisk the dressing ingredients together and pour over the salad.
  5. Toss the salad again to coat with the dressing and serve immediately or refrigerate.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 45gProtein: 10gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gSodium: 300mgPotassium: 600mgFiber: 8gSugar: 4gVitamin A: 1500IUVitamin C: 30mgCalcium: 100mgIron: 2mg

Notes

Store the salad and dressing separately to maintain freshness and prevent sogginess.

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