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In a large mixing bowl, pour ½ cup dressing over cooked noodles and gently mix until well coated.
Add sliced vegetables (cabbage, peppers, radish, grated carrots, and scallions) and chopped California walnuts along with remaining ¼ cup dressing. Toss well to combine.
Add chopped cilantro or parsley and gently mix in.
Divide among bowls and top with additional dressing and garnishes if desired.
Blend all ingredients above in blender until smooth, adjust consistency with water as needed. Tip: Grate the ginger and garlic directly into the blender so any flavor that comes out while grating goes directly into the blender. Notes: -To make recipe gluten free, use 100% buckwheat soba noodles and gluten-free soy sauce such as tamari or aminos. -Vegetables (cabbage, bell peppers, radish, and carrots) can be modified as long as total vegetable mixture is around 3 cups. Other vegetable suggestions: snap peas, cucumber, baby bok choy, napa cabbage, shitake mushrooms, green beans, broccoli florets, edamame, or fresno chili pepper for some heat! Serving Suggestion: Serve as a side with some simply cooked protein like a piece of fish, grilled shrimp, pulled chicken, or baked tofu. Any of these proteins can also be mixed right into the noodle salad for a balanced bowl all-in-one.