Soba Noodle Cold Salad (Printable)

Chilled soba noodles tossed with fresh veggies and a creamy sesame-peanut dressing for a light, vibrant meal.

# What You Need:

→ Noodles

01 - 9 oz soba noodles

→ Vegetables

02 - 1 medium carrot, julienned
03 - 1 small cucumber, thinly sliced
04 - 1 red bell pepper, thinly sliced
05 - 2 spring onions, finely sliced
06 - 1 cup (1.75 oz) shredded red cabbage

→ Dressing

07 - 3 tbsp smooth peanut butter or tahini
08 - 2 tbsp soy sauce
09 - 1 tbsp rice vinegar
10 - 1 tbsp toasted sesame oil
11 - 1 tbsp maple syrup or honey
12 - 1 tsp grated fresh ginger
13 - 1 small garlic clove, minced
14 - 1 to 2 tbsp water, to thin dressing as needed

→ Garnishes

15 - 2 tbsp toasted sesame seeds
16 - 2 tbsp chopped fresh cilantro
17 - 1 small red chili, thinly sliced (optional)
18 - Lime wedges, for serving

# How-To:

01 - Boil the soba noodles according to package directions, approximately 5 to 7 minutes. Drain and rinse thoroughly under cold water to halt cooking and remove excess starch. Set aside.
02 - In a large bowl, whisk together peanut butter or tahini, soy sauce, rice vinegar, toasted sesame oil, maple syrup or honey, grated ginger, and minced garlic. Gradually add water, 1 tablespoon at a time, until dressing reaches a smooth and pourable consistency.
03 - Add cooled noodles, julienned carrot, sliced cucumber, red bell pepper, spring onions, and shredded red cabbage to the bowl with the dressing. Toss thoroughly to evenly coat all ingredients.
04 - Divide the salad evenly among serving bowls. Garnish with toasted sesame seeds, chopped cilantro, and sliced red chili if desired. Serve with lime wedges on the side.

# Expert Advice:

01 -
  • It comes together in under 30 minutes, making it perfect for weeknight dinners when you're tired but want something real.
  • The dressing is forgiving and delicious whether you're using peanut butter or tahini, so no stress about having the perfect ingredient.
  • It tastes even better the next day as the noodles absorb more flavor, turning leftovers into a bonus meal.
02 -
  • Rinse the cooked noodles thoroughly under cold water—this removes excess starch and prevents them from clumping together into a dense mass instead of staying separate and silky.
  • Don't assemble the salad hours ahead; the noodles absorb dressing and become softer, which isn't bad but changes the texture—make it within an hour of eating or keep components separate.
  • The dressing thickens as it sits, so if you're making it ahead, add a bit more water when you toss it with the noodles.
03 -
  • Toast your own sesame seeds in a dry pan for 2–3 minutes if you can—the difference between toasted and untoasted is night and day, and it takes almost no time.
  • If you're using tahini instead of peanut butter, start with a bit less water because tahini dressing tends to be thinner naturally and needs less loosening.
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