Save The first time I made soba noodle salad, it was ninety degrees and my kitchen had zero airflow. I had these buckwheat noodles sitting in my pantry for months, and something about cold, peanut-coated noodles just clicked. My roommate walked in, took one bite, and literally said, 'Wait, what is THIS?' I've been making it ever since, usually on days when cooking feels like too much effort but eating well still matters.
Last summer, I brought this to a potluck and watched three different people ask for the recipe within ten minutes. What I love most is how forgiving it is. You can swap vegetables based on what's wilting in your crisper drawer, adjust the dressing thickness to your liking, and even make it ahead of time. It's one of those rare dishes that actually tastes better after the flavors have had a moment to hang out together.
Ingredients
- 250 g (9 oz) soba noodles: Buckwheat noodles cook fast and have this nutty, earthy flavor that holds up beautifully to cold preparations. Rinse them well after cooking to remove excess starch or they'll clump together.
- 1 medium carrot, julienned: Raw carrot adds sweetness and this incredible crunch. A julienne peeler makes quick work of this, or just use a sharp knife and cut thin matchsticks.
- 1 small cucumber, sliced into thin strips: English or Persian cucumbers work best here because they have fewer seeds. Slice them into thin ribbons or strips for the most satisfying texture.
- 1 red bell pepper, thinly sliced: The sweetness of red bell pepper balances the salty, savory dressing. Slice it as thin as you can so it melds with the noodles instead of feeling chunky.
- 2 spring onions, finely sliced: Use both the white and green parts for a mild onion flavor that won't overpower everything else.
- 1 cup (50 g) red cabbage, shredded: This adds gorgeous color and a slight bitter contrast that keeps the salad from being too sweet.
- 3 tbsp smooth peanut butter: Natural peanut butter works perfectly here. If you want a sesame-forward flavor, tahini is an excellent substitute.
- 2 tbsp soy sauce: This provides the salty, umami base. Use tamari if you need this to be gluten-free.
- 1 tbsp rice vinegar: Rice vinegar is mild and slightly sweet, adding brightness without harsh acidity.
- 1 tbsp toasted sesame oil: Toasted sesame oil is incredibly potent—this small amount gives the entire dish a deep, nutty aroma.
- 1 tbsp maple syrup or honey: Just enough to round out the acidity and salt. Maple syrup keeps this vegan, but honey works beautifully too.
- 1 tsp grated fresh ginger: Fresh ginger adds warmth and a slight kick. Grate it on a Microplane so it virtually disappears into the dressing.
- 1 small garlic clove, minced: One clove is plenty—raw garlic can overpower. Mince it finely so you don't bite into big chunks.
- 1–2 tbsp water (to thin, as needed): The dressing starts thick. Add water a tablespoon at a time until it's pourable but still coats a spoon.
- 2 tbsp toasted sesame seeds: Toasting sesame seeds in a dry pan for a couple minutes makes them exponentially more flavorful.
- 2 tbsp chopped fresh cilantro: Cilantro adds brightness and makes everything taste fresh. If you hate cilantro, basil or mint work too.
- 1 small red chili, thinly sliced (optional): For heat lovers. Remove the seeds if you want flavor without too much spice.
- Lime wedges, for serving: A squeeze of lime right before serving wakes everything up and adds a bright, acidic finish.
Instructions
- Cook the noodles:
- Bring a pot of water to a boil and cook the soba noodles according to package directions, usually five to seven minutes. Drain and rinse thoroughly under cold running water to stop the cooking process and wash away excess starch. Set aside to cool completely.
- Make the dressing:
- In a large mixing bowl, whisk together the peanut butter, soy sauce, rice vinegar, sesame oil, maple syrup, ginger, and garlic until smooth. Add water one tablespoon at a time, whisking after each addition, until the dressing reaches a pourable consistency.
- Combine everything:
- Add the cooled noodles, carrot, cucumber, bell pepper, spring onions, and red cabbage to the bowl with the dressing. Toss well until every strand of noodle and every piece of vegetable is evenly coated.
- Finish and serve:
- Divide the salad among bowls and top with toasted sesame seeds, cilantro, and sliced chili if using. Serve with lime wedges on the side so everyone can add their own squeeze before eating.
Save This salad has become my go-to for meal prep because it holds up so well in the fridge. I pack it for lunch, and honestly, it tastes even better on day two when all the flavors have really mingled. Plus, something about cold noodles feels luxurious, like a meal that required way more effort than it actually did.
Make It Your Own
Once you have the basic formula down, this salad is incredibly adaptable. I've added shredded cooked chicken, grilled tofu, or edamame for protein. Sometimes I swap in snap peas or shredded Brussels sprouts depending on what's in season. The dressing is the anchor, and everything else is flexible.
Serving Suggestions
This works as a light main course or as part of a spread with other dishes. I've served it alongside grilled fish, roasted vegetables, or even as part of a bigger Asian-inspired dinner. It's also perfect for picnics and potlucks since it doesn't need to be reheated and travels beautifully.
Storage and Meal Prep
This salad keeps well in the refrigerator for up to two days. Store it in an airtight container, and give it a good stir before serving. If it seems a little dry, add a splash more water or a squeeze of fresh lime to refresh the flavors.
- The noodles will continue to absorb dressing, so don't thin it out too much initially
- Hold off on the sesame seeds until just before serving so they stay crunchy
- If meal prepping, store the garnishes separately and add right before eating
Save This salad is proof that simple ingredients, treated well, can feel special. It's the kind of food that hits the spot every single time.
Common Questions
- → How do I cook soba noodles properly?
Boil the noodles for about 5 to 7 minutes until tender. Drain and rinse under cold water to stop cooking and remove starch for optimal texture.
- → Can I make the dressing nut-free?
Yes, replace peanut butter with tahini to maintain a creamy sesame flavor while avoiding nuts.
- → What adds crunch to the salad?
Fresh julienned carrots, sliced cucumber, red bell pepper, spring onions, and shredded red cabbage provide a satisfying crunch.
- → How can I make this dish gluten-free?
Use 100% buckwheat soba noodles and substitute soy sauce with tamari to keep it gluten-free.
- → What are good protein additions for this salad?
Try adding edamame, grilled tofu, or shredded chicken to increase protein content while complementing the flavors.