Ingredients
For the Salad:
8 oz soba noodles
1 cup shredded carrots
1 red bell pepper, thinly sliced
1 cup cucumber, julienned
1/2 cup shredded purple cabbage
3 green onions, sliced
2 tbsp sesame seeds
Optional: 1 cup edamame or shredded chicken
For the Sesame Dressing:
3 tbsp soy sauce (or tamari)
2 tbsp rice vinegar
1 tbsp toasted sesame oil
1 tbsp honey or maple syrup
1 tbsp peanut butter (optional for creaminess)
1 tsp fresh ginger, grated
1 clove garlic, minced
1-2 tsp sriracha (optional for heat)
Instructions
Cook the noodles:
Cook soba noodles according to package instructions. Drain and rinse under cold water to stop cooking and remove excess starch.
Prep the vegetables:
While noodles cook, slice and shred all vegetables.
Make the dressing:
In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, peanut butter, ginger, garlic, and sriracha until smooth.
Assemble the salad:
In a large bowl, combine cooled noodles, vegetables, and edamame or protein (if using).
Toss and serve:
Pour dressing over the salad and toss until evenly coated. Sprinkle with sesame seeds and green onions. Serve chilled or at room temperature.
Notes
Cooking Tips
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Rinse noodles well: This prevents clumping and keeps the salad light.
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Use toasted sesame oil: It adds a deeper, nutty flavor compared to regular sesame oil.
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Make ahead friendly: Flavors improve after chilling for 1–2 hours.
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Keep it crisp: Add delicate veggies like cucumber just before serving if prepping ahead.
Variations
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Protein Boost: Add grilled chicken, shrimp, tofu, or steak strips.
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Gluten-Free: Use 100% buckwheat soba or rice noodles.
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Spicy Version: Increase sriracha or add chili crisp.
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Peanut Sesame Style: Add extra peanut butter and a splash of lime juice.
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Herb Upgrade: Toss in fresh cilantro, mint, or Thai basil for brightness.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 6g
- Fat: 9g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 9g