# Ingredient List:
→ Noodles
01 - 9 oz soba noodles
→ Vegetables
02 - 1 medium carrot, julienned
03 - 1 small cucumber, thinly sliced
04 - 1 red bell pepper, thinly sliced
05 - 2 spring onions, finely sliced
06 - 1 cup shredded red cabbage (about 1.75 oz)
→ Dressing
07 - 3 tbsp smooth peanut butter or tahini
08 - 2 tbsp soy sauce
09 - 1 tbsp rice vinegar
10 - 1 tbsp toasted sesame oil
11 - 1 tbsp maple syrup or honey
12 - 1 tsp grated fresh ginger
13 - 1 small garlic clove, minced
14 - 1 to 2 tbsp water, to thin
→ Garnishes
15 - 2 tbsp toasted sesame seeds
16 - 2 tbsp chopped fresh cilantro
17 - 1 small red chili, thinly sliced (optional)
18 - Lime wedges, for serving
# How-To Steps:
01 - Boil soba noodles for 5 to 7 minutes according to package instructions. Drain and rinse under cold water to stop cooking and remove excess starch. Set aside.
02 - In a large bowl, whisk together peanut butter or tahini, soy sauce, rice vinegar, toasted sesame oil, maple syrup or honey, grated ginger, and minced garlic. Add water 1 tablespoon at a time until the dressing reaches a smooth, pourable consistency.
03 - Add cooled soba noodles, carrot, cucumber, red bell pepper, spring onions, and shredded red cabbage to the bowl with the dressing. Toss thoroughly to coat all components evenly.
04 - Divide the salad among serving bowls. Garnish with toasted sesame seeds, chopped cilantro, and sliced red chili if desired. Serve with lime wedges on the side.
