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Soba Slaw — Plus

Soba Slaw from Quick-Fix Vegan, photo by Andrea Weaver

On hot days like the ones we’ve been having lately, I prefer to do any cooking that needs to be done early in the morning to save me from heating up the kitchen later in the day.  Among my favorite “hot day” dinners are one-dish salad bowls that contain all the elements needed for a satisfying meal.

The Soba Slaw in Quick-Fix Vegan, with its chewy noodles and crunchy cabbage and carrots, is a nice refreshing salad on its own. To make it a heartier meal, however, I usually add some cooked shelled edamame or some diced baked tofu, and a little sriracha sauce to give it some heat.  Lately I’ve been using less oil, so I’ve cut back on the amount of oil from the original recipe and add a splash of orange or mango juice to brighten the flavor.  Here’s my slightly revised recipe:

Soba Slaw — Plus

This recipe is adapted from Quick-Fix Vegan.  For additional variations, see below.

8 ounces soba noodles

3 cups finely shredded cabbage

1 cup grated carrot

3 scallions, minced

2 tablespoons chopped fresh cilantro or parsley

2 teaspoons grated fresh ginger

1 cup cooked shelled edamame or diced baked tofu

2 tablespoons rice vinegar

1 tablespoon soy sauce

2 tablespoons orange or mango juice

1 tablespoon neutral vegetable oil

2 teaspoons toasted sesame oil

1 teaspoon sriracha (optional)

1/2 teaspoon natural sugar


2 tablespoons chopped peanuts or cashews

Cook the noodles in a pot of boiling water according to package directions.  Drain and run under cold water, then transfer to a large bowl.  Add the cabbage, carrot, scallions, cilantro, ginger, and edamame.  Set aside.

In a small bowl, combine the vinegar, soy sauce, orange juice, vegetable oil, sesame oil, sriracha (if using), sugar, and salt to taste.  Stir until well blended.  Taste the dressing to make sure it has the desired balance of flavors.

Pour the dressing over the noodles and vegetables and toss gently to coat.  Taste and adjust the seasoning if needed. Serve at once or cover and refrigerate until needed.  If refrigerated, bring it to room temperature before serving and toss again.  Sprinkle with peanuts or cashews just before serving.

Serves 4

Change It Up:

Using this salad as a template, there are dozens of ways you can customize to your personal taste or according to what’s on hand in the fridge.  Here are some examples:

 Instead of soba: substitute a few cups of cooked pasta (any kind).  You could also use a cooked grain such as brown rice or quinoa instead.

Instead of (or in addition to) the slaw: substitute any variety of cooked and/or raw vegetables you may have on hand.

To change the flavor: omit the Asian dressing and substitute a garlicky vinaigrette, a pesto dressing, or another type of dressing.

Sprinkle with toasted pine nuts or walnuts instead of peanuts or cashews.

Add diced avocado.

Other ideas??




{ 9 comments… add one }

  • Caralyn @ glutenfreehappytummy June 23, 2012, 3:12 pm

    that sounds so delicious! and you’re right — perfect for a summer day! get it done in the am!

  • ricetteveg.com June 24, 2012, 11:49 am

    This is the perfect recipe for me! I love it! *___*

    • Robin June 24, 2012, 1:07 pm

      I love it too — and the variations are such great ways to use up leftovers!

  • Ashley H (@SouthnPurpleVeg) June 26, 2012, 6:38 pm

    This recipe sounds wonderful, I am going to have to make this tomorrow morning. So I can eat it later in the day.

  • bookwormbethie July 5, 2012, 4:14 pm

    yum, I look forward to trying this. According to my tracking info, my QFV book is waiting for me at home, yay!

    any substitution suggestions for toasted sesame oil? I know I’m missing some kind of flavor punch by leaving it out, but I’m wondering if anything else can be used?

    • Robin July 5, 2012, 5:27 pm

      If you want the sesame flavor without the oil, sprinkle the slaw with some toasted sesame seeds. Otherwise, you could simply leave out the sesame oil — it would still taste good.

      Hope you love Quick-Fix Vegan! 🙂

      • bookwormbethie July 6, 2012, 10:36 am

        thanks for the tip, I’ll look for sesame (plain or otherwise) next time I’m at the store. I’m sure I could give them a quick toast in a skillet on the stove. I was able to give a good flip through QFV last night and I can’t wait until this weekend to more thoroughly go through it. The intro is fantastic and I look forward to trying many recipes. I love it when there is a complete list of all the recipes before each chapter begins, such a nice organizational treat 😉

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