Soba Noodle Cold Salad (Printable format)

Cold soba noodles tossed with crisp veggies and creamy sesame-peanut dressing for a light, flavorful dish.

# List of ingredients:

→ 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 freshly grated ginger
13 - 1 small garlic clove, minced
14 - 1 to 2 tbsp water, to thin dressing

→ 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 according to package directions, about 5 to 7 minutes. Drain and rinse 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, one tablespoon at a time, blending until smooth and pourable.
03 - Add cooled soba noodles, carrot, cucumber, red bell pepper, spring onions, and shredded red cabbage to the dressing. Toss thoroughly to coat evenly.
04 - Divide salad into serving bowls. Garnish with toasted sesame seeds, fresh cilantro, and optional chili slices. Serve with lime wedges on the side.

# Expert Suggestions:

01 -
  • It comes together in under 30 minutes, yet tastes like you fussed over it.
  • The sesame-peanut dressing is bold enough to make simple vegetables taste exciting and crave-worthy.
  • Cold noodles mean you can eat it straight from the fridge without reheating, perfect for meal prep or last-minute lunches.
  • It's naturally vegetarian, easily vegan, and forgiving with swaps if you're avoiding allergens.
02 -
  • Don't skip rinsing the noodles thoroughly after cooking; if you don't, they'll stick together and clump, and no amount of tossing will save you.
  • Make the dressing first, before adding noodles, so you can taste and adjust the seasoning without worrying about fish-eye-ing half-dressed food.
  • If you're prepping this ahead, keep the noodles and vegetables separate from the dressing until just before serving; they hold up for a day or two this way.
03 -
  • If your peanut butter is too thick and won't whisk smoothly, warm the dressing bowl with hot water first or microwave the peanut butter for 20 seconds to loosen it up.
  • Taste the dressing before adding noodles and vegetables; it should taste bold and a little concentrated, because it'll mellow once everything gets combined.
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