Thai Soba Noodle Salad



  • 1/2 c. peanut butter
  • 1/4 c. lite coconut milk
  • 3 Tbsp. pure maple syrup
  • 2 tsp. Bragg’s liquid aminos
  • 1/4 tsp. sea salt
  • 1 Tbsp. fresh lime juice
  • 1 tsp. fresh lime zest
  • 1+1/2 tsp. Sriracha hot chili sauce, or your favorite hot chili sauce


  1. 6 oz. Soba noodles, cooked, but slightly underdone
  2. 1 c. red bell pepper, cut into small slivers
  3. 1 c. slivered carrots
  4. 1 c. shredded cabbage
  5. 1 c. cooked edemame
  6. 4 Tbsp. chopped peanuts for garnish


  1. Place cooked Soba noodles in a large bowl and mix in the peppers, carrots, cabbage and edemames. Set aside.
  2. Mix dressing ingredients together and pour over salad. Stir gently to mix. Serve in purple cabbage leaves, garnished with chopped peanuts.
Browse Cook(s): Cinda Sanner Micheff Sisters
Browse Theme(s): Thai Asian Salads Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.