Cook the soba noodles by bringing a large pot of water to boil and cook the noodles according to package directions. Drain and rinse with cold water before returning to pot.
Easily prepare the vegetables by using a food processor. If using, shred the cabbage and sprouts with the slicing disk, then grate the carrots using the grating disk. Or use a chef's knife to chop the cabbage and sprouts into thin strips, then coarsely grate the carrots.
In a small bowl, prepare the dressing by whisking together the dressing ingredients until smooth.
In a large serving bowl, combine the cooked soba noodles, shredded cabbage and sprouts, grated carrots, and chopped green onions. Pour dressing over the vegetables and toss to coat (you may or may not need all of the dressing).
For best flavour, let the slaw marinate for 20 minutes before serving.
Serve slaw with a sprinkling of chopped peanuts, torn cilantro and a lime wedge.