Virtual Vegan Potluck: Peanut Soba Noodle Salad


I’m part of a GLOBAL plant-based potluck today. Doesn’t that sound super impressive? Over 170 of my virtual vegan friends have committed to participation in Virtual Vegan Potluck, a twice-a-year, orderly, and yummy way to expose their blog followers to new recipes and new vegan blogs. I am so excited about the blogroll itself I can hardly stand it. New reading! My “dish to pass” is a salad. A tried and true salad that never has leftovers and leaves everyone shocked that they just ate Thai food. Hey, eat more veggies while you are at it.

I relish all of the different flavor combinations that comprise regional foods and on occasion I like to make up my own recipes from the most awesome parts of other recipes.  I love peanut sauce in Thai restaurants; however it is not good for you. At. All. I modified a recipe I found online cutting out the non-veg ingredients, pinched a little of the fat (bye-bye oil) and yet maintained a “dressing” consistency suitable for a salad instead of satay duty. Paired with a few of my fave salad ingredients including the beloved soba noodle, I dropped in a spicy protein too to give you a delightfully filling and portable salad that could hold its own at a REAL potluck. Hello summer!

Peanut Dressing:

  • 3/4 cup creamy peanut butter
  • 1/4 cup (brown) rice vinegar
  • 1 T tamari or soy sauce
  • 1 tsp to 1 T chopped, ground, or pre-chopped ginger (test along the way)
  • 2 cloves garlic, crushed and chopped
  • drizzle of toasted sesame oil (keep it to less than a tsp)
  • big pinch of crushed red pepper flakes or 1 tsp-1T of hot sauce, your choice
  • 1/4-1/2 cup hot water


  • 1 package soba noodles prepared according to package instructions
  • 2 carrots, peeled, grated
  • 4 radishes, chopped
  • 1 head napa cabbage, shredded
  • 1/4 C crushed peanuts or cashews, toasted
  • a handful of bean spouts per salad
Mix dressing ingredients together in the food processor, let set 10-20 minutes to develop in flavor intensity, reserve 1/4 C dressing for topping salad.  Shred cabbage, toss with chopped radishes and grated carrot, mound in 3-4 salad bowls.  Toss soba noodles in the peanut sauce until coated nicely, divide and add to cabbage salad, top with 1/4 C reserved dressing and crushed peanuts or cashews and fresh bean spouts.  Serve immediately.

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Well you know how a potluck works right? So that was JUST my dish to pass, scoot on over to the next blog for another delish salad and start filling up that plate! Just make sure you save room for dessert….I went through the blogroll today and down the line are some vegan desserts you will not want to miss!
Click “go forward” for the next salad from Yum for Tum or depending on how you found this post, you might have missed the one before me at Mojo Central. Happy potluck!
Pictured with salad ginger/garlic/soy marinated baked tofu (recipe below):
  • 1 package extra firm tofu, drained, sliced in half (thickness wise) and pressed (after pressing 20-30 minutes, cut into pieces about the size of a pinky finger-sorry, that’s kinda gross!)
  • 3 cloves garlic, minced
  • 1/2 C soy sauce
  • 2 inches ginger, peeled and grated
  • 1 tsp sesame oil
  • 1 pinch red pepper flakes
Marinate tofu in mixture of the ingredients above for 30 minutes to overnight. Bake tofu on a foil lined, lightly greased, rimed baking sheet at 375 or grilled until firm in texture, turning every 5-10 minutes.  Serve with the salad.

40 responses to “Virtual Vegan Potluck: Peanut Soba Noodle Salad

  1. Pingback: VIRTUAL VEGAN POTLUCK!!!! Green and White and Delicious All Over: Spring Salad with Shaved Fennel, Zucchini, Cauliflower, Peas, and Avocodo | Yum For Tum

  2. Peanut noodles are the best!


  3. Seriously – one of the best salads around. Bravo! Thanks for participating in the Potluck!


  4. Oh my creamy deliciousness! I want that salad on my plate!


  5. Yum!!!! I wold love to make this! 🙂


  6. Mmmm, anything asian inspired is deicious! This looks fantastic! 🙂

    – alexis


  7. I love peanut noodles! And even better if they’re made with soba noodles and crunchy vegetables– such a nice idea. 🙂


  8. You had me at peanut. YUM!


  9. Pingback: Kale salad with roasted root vegetables | Mojo Central

  10. What a lovely vegan peanut sauce & soba noodles salad for the VVP! I love this dish a lot! It looks splendid too! 🙂 MMMMMMMMMMMMMMMMMMMMMMMMM!


  11. This looks delicious. I love peanut sauce, noodles, tofu and veggies. This would be the first thing gone from my plate.


  12. This is pretty much my favorite meal in a bowl, I’m obsessed with anything that comes covered in peanut sauce 🙂


  13. YUM, peanutty noodles are one of my fave dishes ever! Nice to find you via the potluck!


  14. Mmmmm! I love peanut sauce on noodles! I know my guests would go wild for this salad!


  15. yum! I once made something similar and added diced mangoes and they were so good.


  16. Damn, this looks good. I suppose I will have to lift the peanut butter ban in the house (I cannot stop eating the stuff), to make this salad. Thank you for the recipe. yum.


  17. This sounds absolutely amazing. I made peanut sauce and poured it all over my tofu salad for dinner tonight – yum! With soba noodles is a great idea though and I’ve marked it to try! Would have loved to see some more in focus shots of the final salad though.


    • I am no photographer, I’m a PR gal 🙂
      Sometimes I get good photos, sometimes I do not.
      I will try for some better shots next time. My camera is quite old 😦
      Thanks for the encouragement. I appreciate it!


  18. Anything with peanut sauce is a winner in my book! Yum, yum.


  19. Pingback: Raw Vegan Satay Noodles | Made with Zana

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