Soba Noodle Salad with Red Pepper, Tofu, Purple Cabbage, and Miso Dressing

Soba Noodle Salad with Red Pepper, Tofu, Purple Cabbage, and Miso Dressing

This is one of my go-to lunch favorites, and my kids love it too! With spinach, tofu, red bell pepper, purple cabbage, cucumbers, and red onion, this salad is loaded with a rainbow of veggies. Plus it’s easy to swap out veggies based on what you have available at home and your personal favorites. Sliced avocado and shelled edamame are delicious additions!

To my gluten-free friends, careful when buying buckwheat noodles! Be sure to read the ingredients. I recently realized my favorite kind of buckwheat noodles indeed has wheat as the first ingredient!

Cold Mountain Mellow White Miso is my absolute favorite miso paste and I highly recommend it. I love the mild flavor of this miso. It’s a great base for sauces. We use it in everything from soups to as a grilling marinade. It is probably our number one used condiment.

Soba Noodle Salad with Red Pepper, Tofu, Purple Cabbage and Miso Dressing

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A tasty whole food lunch! This cold soba noodle salad is loaded with veggies: spinach, purple cabbage, red bell pepper, cucumber, and red onion. Top it off with some tofu and sesame seeds for some delicious plant-based protein. 

• Author: Erica
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 2 servings 1x
• Category: Salad
• Cuisine: Plant-based
• Diet: Vegan

Ingredients

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• 4oz. of buckwheat soba noodles
• 2 cups of fresh spinach
• 1 cup of thinly sliced purple cabbage
• 1/2 red bell pepper, chopped
• 1/2 of a cucumber, sliced
• 1 tablespoon of red onion, finely chopped
• 1 cup of extra-firm tofu, cubed
• 1 tablespoon of sesame seeds (or peanuts)

Miso dressing

• 2 tablespoons of white miso paste
• 1/2 cup of rice vinegar
• 1 tablespoon of olive oil

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Instructions

1. Cook buckwheat noodles: per the instructions on the packaging. After straining, rinse the noodles with cold water.
2. Miso dressing: add the miso paste and rice vinegar to a small bowl. Whisk together until combined, then add the olive oil. Give it a final whisk to mix all ingredients together.
3. Layer up: to build your salad add 1/2 the buckwheat noodles to a large bowl or plate. Then add the spinach, purple cabbage, red bell pepper, cucumbers, red onion, and tofu.
4. Sprinkle with sesame seeds and serve with miso dressing on the side!

Notes

If you love this as much as we do, you can make up a large batch of soba noodles and miso dressing. Then making this salad for lunches during the week is a breeze.

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Please give it bunches of stars and send a comment to share your thoughts! What was easy? What didn’t work? Did you discover an even more delicious version? I’d love to know to keep improving each recipe.

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Cheers,
Erica