Cold Soba Noodle Salad with Sesame Ginger Dressing

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Cold Soba Noodle Salad with Sesame Ginger Dressing

Cold Soba Noodle Salad with Sesame Ginger Dressing

Courtesy of Zimmysnook

Servings

4-6

Prep Time

20 minutes

Cook Time

5 minutes

This cold soba noodle salad is one of those easy dishes I keep coming back to—especially when I’m craving something fresh, crunchy, and full of flavor. It’s loaded with vibrant veggies like cabbage, carrots, and cucumber, plus protein-packed edamame to make it more filling. The sesame-ginger dressing brings everything together with that nutty, zippy punch. It’s super simple to throw together in under 30 minutes, and it tastes even better after a little time in the fridge.



If you’re making it ahead, just keep the dressing separate until you’re ready to serve so the veggies stay crisp and the noodles don’t get soggy.

Ingredients

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    • 250 grams soba noodles
    • 1 cup shredded red cabbage
    • 1 cup julienned carrot
    • 1 cup thinly sliced cucumber
    • ½ cup shelled edamame (thawed if frozen)
    • 3 tablespoons sesame seeds (white or black)
    • 2 scallions, thinly sliced
    • 2 tablespoons chopped cilantro or mint

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    • 4 tablespoons toasted sesame oil
    • 2 tablespoons soy sauce or tamari
    • 2 tablespoons rice vinegar
    • 2 tablespoons lime juice
    • 3 teaspoons grated fresh ginger
    • 2 teaspoons honey or maple syrup
    • Optional: 1 teaspoon chili crisp or chili oil

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    • Commercial Clad 3qt Saucepan

    • Provisions Stainless Steel Colanders

    • Provisions Stainless Steel Mixing Bowls

    • OvenBond Quarter Sheet Pan

    Directions

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      1. Bring a 3-quart saucepan of water to a boil. Cook the soba noodles according to package instructions (usually about 4 minutes). Rinse thoroughly under cold running water, using your hands to agitate the noodles until they are completely cool and no longer sticky. Drain well.

      2. Tip: Rinsing removes excess starch and prevents clumping.
      3. Toss the cooled noodles with 1 to 2 teaspoons of sesame oil (or neutral oil) to prevent sticking.

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      1. In a small bowl, whisk together sesame oil, soy sauce, rice vinegar, lime juice, ginger, honey or maple syrup, and chili crisp (if using).

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      1. In a large bowl, combine the noodles with the cabbage, carrots, cucumber, edamame, scallions, sesame seeds, and herbs. Drizzle the dressing over the salad and toss to coat evenly.

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      1. For best flavor, chill the salad for at least 30 minutes before serving. Serve cold.