Soba Noodle Salad

“Sobas, please!” is the frequent answer to “What do you guys want for dinner?” at our house.

It’s a spin on a yummy dish I had at a retreat once, and it’s a great side dish for whatever else you’re making.

I hope you enjoy it!


  • 1 8 oz package buckwheat soba noodles (check that they don’t have wheat in them)
  • 1/4 cabbage, chopped
  • 4 Tbsp toasted sesame oil
  • 6 Tbsp tamari
  • 3 Tbsp balsamic vinegar
  • 2 Tbsp maple syrup
  • Sesame seeds and chopped up cucumber as a garnish


Bring a large pot of water to a boil, salt the water if desired, and add the soba noodles and cabbage. Cook according to package directions (usually about 4 minutes).

While it’s cooking, combine the toasted sesame oil, tamari, balsamic vinegar, and maple syrup in a small bowl.

Drain the noodles and cabbage, mix in the sauce, garnish with sesame seeds and cucumber, and dig in!

Chef Maitri Carmichael brings a creative and peaceful energy to every plate. She grew up in Toronto with a British Grandma and an Italian Nonna who showed their love through food, then she moved to the San Francisco Bay Area for 15 years, spending her free time at community farms and zen kitchens. Originally a scientist and biotech entrepreneur, she graduated from the Vegan Chef School in London (2021) and the Raw Food Culinary Academy in Vancouver (2023), and is now settled in Hawaii.

2 responses to “Soba Noodle Salad”

  1. maitricookswithlove Avatar

    This is on our regular family rotation!

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