# What You'll Need:
→ 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 (50 g)
→ 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 - 1–2 tbsp water, to thin as needed
→ 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
# Directions:
01 - Prepare soba noodles according to package directions, typically boiling for 5 to 7 minutes. Drain and rinse thoroughly under cold water to halt cooking and remove excess starch. Set aside.
02 - In a large bowl, whisk together peanut butter or tahini, soy sauce, rice vinegar, sesame oil, maple syrup or honey, ginger, and minced garlic. Gradually add water, one tablespoon at a time, until the dressing reaches a smooth and pourable consistency.
03 - Add the cooled soba noodles, julienned carrot, sliced cucumber, red bell pepper, spring onions, and shredded cabbage to the bowl with the dressing. Toss thoroughly to coat all ingredients evenly.
04 - Divide the salad into individual bowls. Garnish with toasted sesame seeds, chopped cilantro, and optional red chili slices. Serve with lime wedges on the side.
