Soba cabbage Asian salad

soba cabbage salad

This dish was inspired by the beautiful, deep purple color of the cabbage that is at the center of this recipe. I only got the cabbage because the color caught my attention, popping out from the greens, reds, oranges and yellows of the other produce. On sale, I grabbed a head and took it home.

Not knowing what I would make with it, I began to crave something light-yet-filling as it gets hot and uncomfortable outside. I thought about other food I had to go with it and come up with this light, refreshing salad.

This recipe has a lot of protein, fiber, color and flavor.

Annie's Goddess dressingNote: For the dressing, I used Annie’s Goddess dressing because I love the lemon and tahini. I always have this on hand as it’s great on kale salads and I love the flavor. This dressing is vegan, but if you would like to make your own vegan Goddess dressing, Oh She Glows has a recipe. Annie’s (who I like because the ingredients are natural and it says what types of diets it meets on the bottle) also has a ginger dressing or shiitake and sesame, which I also like. Or any brand or recipe of Asian dressing would work.

Soba Cabbage Asian Salad

Serves 6 as a light meal


  • 1 package (8 ounces) soba noodles
  • 1/2 large head of cabbage
  • 3 carrots, slices thin or grated
  • 1 red pepper, sliced thin
  • Frozen edemame package (10 ounces), cooked
  • 3 ounces sauce/dressing of your choice (see note above)
  • Optional: 1 Serrano pepper sliced thin for heat, avocado to top the salad, sesame seeds, cilantro to taste


  1. Bring a medium pot of water to boil, cook the soba noodles as directed, about 6-8 minutes. Drain and rinse with cold water. Set aside.
  2. While the noodles are boiling, cut the cabbage, carrots and peppers. Place into a very large bowl. Add the edemame and sesame seeds and cilantro, if using.
  3. Mix everything well, add the dressing and mix well and add the noodles and mix well.
  4. This may be eaten at room temperature or cold.