Soba Noodle Cold Salad (Printable)

A vibrant cold salad featuring soba noodles, crisp veggies, and a creamy sesame-peanut dressing.

# What You Need:

→ Noodles

01 - 9 oz soba noodles

→ Vegetables

02 - 1 medium carrot, julienned
03 - 1 small cucumber, sliced into thin strips
04 - 1 red bell pepper, thinly sliced
05 - 2 spring onions, finely sliced
06 - 1 cup 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 Make It:

01 - Cook soba noodles following package directions, typically 5 to 7 minutes. Drain and rinse thoroughly under cold water to halt cooking and remove excess starch. Set aside.
02 - Combine peanut butter or tahini, soy sauce, rice vinegar, toasted sesame oil, maple syrup or honey, grated ginger, and minced garlic in a large bowl. Gradually add water, one tablespoon at a time, whisking until smooth and pourable.
03 - Add cooled soba noodles, julienned carrot, cucumber strips, sliced bell pepper, sliced spring onions, and shredded red cabbage to the dressing. Toss thoroughly to coat evenly.
04 - Divide the salad among bowls. Garnish with toasted sesame seeds, chopped cilantro, and sliced red chili if desired. Offer lime wedges alongside for squeezing.

# Expert Tips:

01 -
  • It comes together faster than you'd expect, and tastes like you spent way more effort than you actually did.
  • The dressing is silky and nutty without feeling heavy, even in the heat of summer.
  • You can prep everything the night before and just toss it together when hunger hits.
02 -
  • Rinsing the soba noodles isn't optional—it removes the starch that would otherwise turn the whole thing gummy and clumped.
  • Start with less water in the dressing and add more as you go; it's easier to thin it out than to rescue one that's too loose.
  • The salad sits beautifully in the fridge for up to two days, but taste it before serving and add another squeeze of lime, because the flavors settle and you want to wake them back up.
03 -
  • Toast your own sesame seeds in a dry pan for about two minutes if you have time—they'll be more fragrant and nutty than store-bought.
  • If you're worried about the dish being too peanutty, start with two tablespoons and taste as you add the third, because it gets richer fast.
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