Quick and simple, needing just about 20 minutes to prepare, this Giada’s Soba Noodle Salad features buckwheat soba noodles, creamy almond butter, napa cabbage, red bell pepper, and fresh cucumber. This refreshing noodle salad works well as a side dish or salad and makes enough for 4 servings.

Recipe Ingredients

• 8 ounces dried buckwheat soba noodles
• 3 tbsp creamy almond butter
• 3 tbsp reduced-sodium soy sauce
• 3 tbsp extra-virgin olive oil
• ¼ cup fresh lime juice (from about 3 large limes)
• 1 tbsp sesame oil
• 1 tbsp honey
• 1 (1-inch) piece fresh ginger, peeled and coarsely chopped
• 2 tsp wasabi paste
• 1½-pound head of napa cabbage, cored and shredded
• 1 red bell pepper, thinly sliced
• 3 scallions, thinly sliced (both white and green parts)
• 1 hothouse cucumber, peeled, halved lengthwise, and thinly sliced
• ½ cup slivered almonds, toasted
• 3 tbsp black sesame seeds

How To Make Giada Soba Noodle Salad

1. Cook the Noodles: Bring a large pot of salted water to a boil, then add the soba noodles and stir occasionally. Cook them for about 4 to 5 minutes until tender but still firm, then rinse them well in cold water, drain, and set aside in a serving bowl.
2. Make the Dressing: In a blender, combine the almond butter, soy sauce, olive oil, lime juice, sesame oil, honey, ginger, wasabi paste, and 2 tbsp of water. Blend until the mixture becomes smooth and creamy, making sure everything is fully incorporated.
3. Toss the Salad: Pour the dressing over the cooked soba noodles. Add the shredded napa cabbage, red bell pepper, scallions, cucumber, and toasted almonds to the bowl. Toss everything together gently until all the ingredients are evenly coated with the dressing.
4. Garnish and Serve: Sprinkle the salad with black sesame seeds as a final touch. Serve it fresh and enjoy right away for the best flavor and texture.

Recipe Tips

• Change up the greens: Swap the napa cabbage for baby spinach or kale for a slightly different texture and added nutrients without altering the overall flavor too much.
• Customize the heat: If you prefer less heat, reduce the wasabi paste, or omit it entirely. For more spice, you can add a pinch of red pepper flakes to the dressing.
• Make it gluten-free: Make sure to use 100% buckwheat soba noodles and gluten-free soy sauce to adapt the recipe for a gluten-free version without losing any of the flavors.
• Add protein: To make this salad more filling, toss in some grilled shrimp, tofu, or shredded chicken. This turns it into a complete meal rather than just a side.

Recipe FAQs and Variations

Check out More Giada Recipes:

• Giada De Laurentiis Panzanella Recipe
• Giada Candied Lemon and Arugula Salad
• Giada De Laurentiis Baccala Salad