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Cook the soba noodles as per the instructions on the packet. Once cooked, rinse them under cold water to stop the cooking process and prevent them from sticking.
Using a Y-shaped vegetable peeled, finely shred the cabbage. Alternatively, you can use a knife and slice as thinly as possible. I love using the vegetable peeler, as it's a lot easier. You should get about 2 cups worth of shredded cabbage.Combine with 1 tsp lime juice, and 1 pinch of sea salt, and massage with your hands, to soften the cabbage. It will take a bright pink colour.
Prepare the Peanut Sauce: In a small blender, add the peanut butter, lime juice, ginger, tamari, maple syrup, rice vinegar, and hot sauce. Blend until smooth. Alternatively, whisk together all the ingredients for the dressing in a bowl until well combined. If the peanut sauce is too thick, add water to thin it out to your desired consistency.
In a large salad bowl, combine the soba noodles, lime-infused cabbage, edamame, spring onions, cucumber, cillantro, mint, mango, and the peanut sauce. Mix everything together until well combined. Adjust the salt to taste and enjoy!