Mango-Lime Soba Salad with Peanuts
Cook Time
10 mins

A beautiful, sweetly tangy salad comes together in a colorful, crunchy combo of peppers, cucumbers, and carrots. The delicious lime vinaigrette and fresh mango make this soba dish a perfectly bright addition to any brunch or lunch menu.

Course: Salad
Cuisine: Asian, Vegetarian
Servings: 8 servings
Calories: 1576 kcal
  • 8 oz package of soba noodles
  • 2 cups shredded carrots
  • 2 red peppers cored, seeded, thinly sliced (~2 cups)
  • 1 English cucumber halved lengthwise, seeded, cut into 2” julienne (~2 cups)
  • 2 cups cooked shelled, edamame
  • ½ cup fresh mint minced
  • 4 scallions chopped (~2/3 cup)
  • 1 large jalapeño pepper seeded and minced (~1/4 cup)
  • 3 TB lime juice plus additional to taste
  • 2 TB rice wine vinegar
  • 2 TB sesame oil
  • 2 tsp sugar
  • 2 tsp salt
  • 1 tsp minced garlic
  • 1 large ripe mango peeled and chopped
  • ¼ cup salted peanuts chopped
  1. Cook soba noodles in rapidly boiling salted water, according to package instructions (or approximately 7 minutes). Drain and rinse under cool water. 

  2. In a large bowl, toss noodles with carrot, pepper, cucumber, edamame, mint, & scallions. In a small bowl whisk together vinegar, lime juice, sesame oil, sugar, salt, and garlic. Pour over salad and toss well. Garnish each serving with mango and peanut.

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