Power-Up Pickleball Soba Salad
Simple, Nourishing, and So Ono
Serves 3-4 | 25 minutes
When it’s hot out—and let’s be honest, it’s been really hot—I’m always on the lookout for meals that are light, refreshing, quick, and made with easy ingredients. This Pickleball Soba Salad checks all the boxes.
Full of crunchy raw veggies, protein-packed tofu and edamame, and tossed in a creamy peanut butter dressing, it hits the spot after a hot afternoon match.
And...it pairs perfectly with this month’s Cooling Gear Guide.
INGREDIENTS
For the tofu:
■ 1 tbsp toasted sesame oil
■ ½ block extra firm tofu, crumbled
■ 1 tbsp light soy sauce
Salad:
■ 2 bundles (approximately 6 oz) of soba noodles
■ ½ cup shelled edamame (thawed if frozen)
■ ½ red bell pepper, thinly sliced
■ 1 cup red cabbage, shredded
■ 1 medium carrot, shredded
■ ½ medium cucumber, thinly sliced
■ 2 green onions, thinly sliced
■ 1 tbsp sesame seeds (optional)
■ Handful of fresh cilantro, chopped
Dressing:
■ 3 tbsp peanut butter
■ 2 tbsp lime juice
■ 2 tbsp light soy sauce
■ 1 tsp maple syrup
■ 1 tsp fresh ginger, finely grated
■ 1 small garlic clove, minced
■ 2-4 tbsp water, to thin
WHAT TO DO
Cook the noodles. Bring a pot of water to the boil and cook the soba noodles according to package instructions (typically 4–5 minutes). Drain and rinse well under cold water to stop the cooking process and to prevent sticking. Chill.
Cook the tofu. Heat the sesame oil in a nonstick pan over medium heat. Add the crumbled tofu and cook for 6-7 minutes, stirring occasionally, until golden brown and lightly crispy. Add a splash of soy sauce, stir, and cook for 1-2 more minutes. Set aside to cool.
Make the dressing. In a small bowl, whisk together peanut butter, lime juice, soy sauce, maple syrup, ginger, and garlic. Gradually whisk in the water until the dressing reaches a creamy, pourable consistency. Adjust lime or soy to taste.
Assemble the salad. In a large bowl, combine the tofu, chilled soba noodles, edamame, red pepper, cabbage, carrot, cucumber, green onions, sesame seeds, and cilantro. Add the dressing, toss well to coat, and serve.
STORAGE
Store in the refrigerator for up to 3 days.
