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rainbow soba noodle salad veggiekins

Crunchy Rainbow Soba Salad (vegan, gluten free, oil free)

  • Author: Remy
  • Total Time: 15 minutes
  • Yield: 1-2 servings 1x
  • Diet: Vegan


This colourful, veggie packed Crunchy Rainbow Soba Salad makes for a delicious lunch or dinner in a pinch! Vegan, gluten free, oil free, refined sugar free.


  • 1 serving of gluten-free buckwheat soba noodles (or noodles of choice)
  • 1/2 cup cooked shelled edamame beans
  • cucumber, julienned
  • carrots, shredded or julienned
  • purple cabbage, shredded
  • watermelon radish (or radish of choice), julienned or thinly sliced
  • peanut butter sauce*


  • fresh mint
  • fresh thai basil
  • sesame seeds
  • green onion, sliced


  1. Begin by preparing your noodles according to package directions.
  2. While the noodles are cooking, prepare veggies of choice, and add to a large mixing bowl.
  3. When noodles are ready, blast with cold water to stop cooking and cool noodles down. Then, add to the mixing bowl along with edamame and peanut butter sauce.
  4. Use your hands to massage dressing into ingredients and coat evenly. Garnish if desired, and serve!


*I use roughly 3-4 tablespoons of the peanut butter sauce and will usually thin out with a touch of lime juice or water if it’s too thick to toss. Add as much or as little as you’d like! I’m leaving this up to you.

  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Category: main dishes
  • Method: tossing

Keywords: salad, noodles, asian, gluten free, oil free, refined sugar free, peanut butter, lunch, dinner, meal prep