Pasta and noodles · Asian · 20 min
Cold Soba Noodle, Edamame & Veggie Salad with Curried Coconut Dressing
- 20 min
- 2–6 servings
- 639 kcal / serving
Cold soba noodles mingle with edamame and crisp veggies, finished with a curry coconut dressing for a bright weeknight salad. The contrast of chew and crunch and the tangy-sweet dressing keep it simple and satisfying.
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Ingredients
- ½ small bunchcilantro
- ½ (13.5 fl oz) cancoconut milk
- 1 cupedamame, shelled
- ½English cucumber
- 1lime
- ½red bell pepper
- ½ (14 oz) bagshredded cabbage (coleslaw mix)
- ½ (10 oz) bagshredded carrots
- 5 ozsoba (buckwheat) noodles
- edamame
- limes
- English cucumbers
- red bell peppers
From the pantry: brown sugar, curry powder, salt
Cookware
can opener · chef's knife · citrus juicer (optional) · colander · cutting board · grater (optional) · measuring cups · measuring spoons · medium saucepan · mixing bowls · tongs · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
Shopping list by aisle
Produce
- ½ small bunchcilantro
- 1 cupedamame, shelled
- ½English cucumber
- 1lime
- ½red bell pepper
- ½ (14 oz) bagshredded cabbage (coleslaw mix)
- ½ (10 oz) bagshredded carrots
- edamame
- limes
- English cucumbers
- red bell peppers
Pantry & dry goods
- ½ (13.5 fl oz) cancoconut milk
- 5 ozsoba (buckwheat) noodles
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| cilantro | ½ small bunch | 1 small bunch | 1 small bunch |
| coconut milk | ½ (13.5 fl oz) can | 1 (13.5 fl oz) can | 1 ½ (13.5 fl oz) cans |
| edamame, shelled | 1 cup | ||
| English cucumber | ½ | 1 | 1 ½ |
| lime | 1 | ||
| red bell pepper | ½ | 1 | 1 ½ |
| shredded cabbage (coleslaw mix) | ½ (14 oz) bag | 1 (14 oz) bag | 1 ½ (14 oz) bags |
| shredded carrots | ½ (10 oz) bag | 1 (10 oz) bag | 1 ½ (10 oz) bags |
| soba (buckwheat) noodles | 5 oz | 10 oz | 15 oz |
| edamame | 2 cups | 3 cups | |
| limes | 2 | 3 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Bring a medium pot of salted water to a boil over high heat.
- While it heats, wash and dry all produce.
- In a small bowl, whisk together lime zest and juice, coconut milk, sugar, curry powder, and salt to form the dressing.
- Add the soba and edamame to the boiling water and cook according to package directions until tender; drain and rinse under cold water.
- Cut the bell pepper into thin strips, then halve and slice the cucumber; add both to a large bowl.
- Remove cilantro leaves from stems, mince, and add to the vegetable bowl.
- Toss in the shredded cabbage and carrots with the vegetables.
- Stir the cooled noodles and edamame into the bowl with the vegetables until evenly combined.
- Pour the dressing over the salad and toss to coat.
- Divide the salad between plates or bowls and serve with any extra dressing if desired.
Two tips
- Prep ahead: cook the noodles and edamame, then refrigerate until ready to assemble.
- Serving idea: top with extra cilantro for fresh aroma and brightness.
Nutrition per serving
- Calories
- 639 kcal
- Protein
- 24 g
- Carbs
- 92 g
- Fat
- 25 g
- Fiber
- 12 g
- Sodium
- 661 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.