Soba Noodle Salad Refreshing (Printable Version)

Light soba noodles combined with fresh veggies and a creamy sesame-peanut dressing make a vibrant, chilled salad.

# What You'll 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 shredded red cabbage (approx. 1.75 oz)

→ 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

→ 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 Steps:

01 - Boil soba noodles for 5 to 7 minutes according to package directions. Drain and rinse under cold running water to halt cooking and remove 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. Add water one tablespoon at a time until the dressing is smooth and pourable.
03 - Add cooled soba noodles, julienned carrot, sliced cucumber, bell pepper, spring onions, and shredded red cabbage to the dressing. Toss thoroughly to coat all ingredients evenly.
04 - Divide salad into bowls. Sprinkle toasted sesame seeds, chopped cilantro, and sliced chili if desired. Serve with lime wedges on the side.

# Expert Advice:

01 -
  • It comes together in under 30 minutes, which means you can have lunch ready before you've finished your second cup of coffee.
  • The dressing is pure comfort—creamy peanut butter meets salty-sweet soy in a way that makes every bite taste intentional and delicious.
  • Cold noodles mean you can actually enjoy cooking without heating up your kitchen or yourself.
02 -
  • Rinsing the noodles under cold water isn't optional—it removes the starch that would otherwise make them clump together into one starchy mass.
  • The dressing thickens slightly as it sits, so if you're making this ahead, keep it on the looser side and you'll be glad you did.
03 -
  • If your peanut butter seems to resist mixing, warm the dressing bowl slightly under hot water—a bowl that's just warm to the touch makes whisking the peanut butter into the other ingredients effortless.
  • Taste as you go with the dressing, because the saltiness of different soy sauces varies wildly, and you might need more maple syrup or vinegar to balance your specific brand.
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