Description
A refreshing and vibrant chilled noodle salad made with nutty soba noodles, crunchy veggies, and a bold ginger-scallion dressing. Perfect for warm days or make-ahead lunches.
Ingredients
Scale
- 8 ounces soba noodles
- 1 cup shredded carrots
- 1 cup thinly sliced red cabbage
- 1 cup thinly sliced cucumber
- 1 cup shelled edamame (cooked)
- 4 scallions, finely chopped
- 1 tablespoon sesame seeds
- 1/4 cup chopped fresh cilantro (optional)
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon freshly grated ginger
- 1 tablespoon honey or maple syrup
- 1 tablespoon lime juice
Instructions
- Bring a large pot of water to a boil. Cook soba noodles according to package instructions, then drain and rinse under cold water.
- In a small bowl or jar, whisk together soy sauce, rice vinegar, sesame oil, grated ginger, lime juice, and honey or maple syrup to make the dressing.
- In a large mixing bowl, combine cooled noodles with carrots, cabbage, cucumber, edamame, scallions, and cilantro.
- Pour the dressing over the salad and toss gently to coat everything evenly.
- Sprinkle sesame seeds on top and adjust seasoning as needed.
- Chill in the refrigerator for 15–30 minutes before serving for best flavor.
Notes
- Rinse noodles well to prevent them from sticking together.
- Use pre-shredded veggies to save prep time.
- Make extra dressing and store it for other salads.
- Adjust sweetness and acidity of dressing to taste.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 620mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg
Keywords: soba noodle salad, vegan salad, asian noodle recipe, ginger scallion dressing, cold noodle dish