Cold Soba Noodle Salad Recipe

This refreshing cold soba noodle salad features a delightful Asian-inspired dressing, accompanied by crisp fresh vegetables and aromatic herbs, making it a perfect choice for meal prep. With its harmonious blend of flavors and textures, this salad offers a satisfying and convenient option for a quick, healthy, and delicious meal.

Course 30 minute meals, Main Course, Salad

Cuisine American, Japanese

Keyword Cold Soba Noodle Salad Recipe

Prep Time 30

Servings

Calories 128kcal

Author Bon Appeteach

Ingredients

Salad Ingredients

8 oz. Soba Noodles
1 cup Carrots Shredded or Shaved
1.5 cups Red Cabbage Shredded
1 Red Bell Pepper sliced thin
6 Radishes sliced thin
1 cup Edamame defrosted
4 Green Onions sliced thin
1 cup Cilantro minced
2 tbsp Sesame Seeds

Viniagrette

1/2 cup Soy Sauce
2 tbsp. Sesame Oil
2 tbsp. Rice Wine Vinegar
1 tbsp. Honey
1 tsp Fresh Ginger minced
Salt and Pepper to taste

Instructions

Bring a large pot of water to boil and cook the soba noodles according to the package directions. Strain in a colander and rinse with cold water and set aside.
In a large bowl, add the shaved carrot, red cabbage, sliced bell pepper, radishes, green onion, and edamame. Mix to combine.
Next, combine the cooled soba noodles in with the vegetables carefully with tongs.
In a mixing bowl, combine the vinaigrette ingredients (soy sauce, sesame oil, rice wine vinegar, honey, and ginger) until mixed. Test taste and add any salt and pepper as desired.
Pour the vinaigrette over the soba noodle and veggie mixture and toss well. Add in the cilantro and the sesame seeds and mix one more time before serving.
Place in a large serving bowl or platter and serve right away if desired.

Notes

This salad can be made ahead of time. My recommendation is to slightly undercooked the noodles by 1 minute or so to allow for the dressing to soak in so they retain flavor and texture for 3-4 days when stored in the fridge.

Nutrition