# Components:
→ 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 freshly grated ginger
13 - 1 small garlic clove, minced
14 - 1 to 2 tbsp water, to thin dressing
→ 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
# Method steps:
01 - Boil soba noodles for 5 to 7 minutes according to package directions. Drain and rinse under cold water to cool 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, grated ginger, and minced garlic. Add water gradually until dressing reaches desired consistency.
03 - Add cooled soba noodles, carrot, cucumber, bell pepper, spring onions, and shredded cabbage to the dressing. Toss gently to coat all components evenly.
04 - Divide salad into bowls. Sprinkle with toasted sesame seeds, fresh cilantro, and sliced chili if using. Accompany with lime wedges.
