Soba Noodle Salad

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This Soba Noodle Salad is quick and easy to make and is dressed in a delicious soy-sesame dressing. This is a great side for a cookout, or the perfect meal prep lunch recipe!

Prep Time20

Cook Time4

Total Time24

Course: Lunch, Main Course, Side Dish

Cuisine: Asian

Diet: Vegan, Vegetarian

Servings: Servings

Calories: 314kcal

Author: Megan Calipari

Cost: $6

Equipment

1 2-Quart Pot
1 Large Mixing Bowl
1 Cutting Board and Chef's Knife
Measuring Cups and Spoons

Ingredients

For the Salad

1 ½ Cups Thinly Sliced Red Cabbage
1 Medium Yellow Bell Pepper, seeded and thinly sliced
1 Large Carrot, peeled, then ribboned See note!
5 Medium Scallions, thinly sliced Use the white and green parts!
9 oz Soba Noodles

For the Soy-Sesame Dressing

4 tablespoon Rice Vinegar
3 tablespoon Soy Sauce
2 tablespoon Canola Oil or other neutral oil
4 teaspoon Toasted Sesame Oil
1 Medium Clove of Garlic, grated
1 ½ teaspoon Grated Fresh Ginger
1 teaspoon Sugar

To Top the Salad

3 tablespoon Toasted Ground Sesame Seeds See note!

Instructions

First, make the dressing. In a large mixing bowl, combine rice vinegar, soy sauce, canola oil, toasted sesame oil, grated garlic, ginger, and sugar. Whisk to combine.
4 tablespoon Rice Vinegar, 3 tablespoon Soy Sauce, 2 tablespoon Canola Oil, 4 teaspoon Toasted Sesame Oil, 1 Medium Clove of Garlic, grated, 1 ½ teaspoon Grated Fresh Ginger, 1 teaspoon Sugar
Into the bowl, add sliced cabbage, bell pepper, carrot ribbons, and scallions.
1 ½ Cups Thinly Sliced Red Cabbage, 1 Medium Yellow Bell Pepper, seeded and thinly sliced, 1 Large Carrot, peeled, then ribboned, 5 Medium Scallions, thinly sliced
Then, cook the soba noodles. Fill a 2-quart pot with water and bring it to a boil. Cook the soba noodles according to package directions, then drain them through a strainer and run cold water over them to stop the cooking and to cool them rapidly.
9 oz Soba Noodles
Add the soba noodles into the large mixing bowl and use tongs or two forks to gently toss everything together. Add the sesame seeds and toss once more to combine and serve.
3 tablespoon Toasted Ground Sesame Seeds

Notes

I like to use a vegetable peeler to make ribbons of carrot for this recipe. Just use the vegetable peeler in long sweeping motions like you would if you were peeling a carrot. I find the ribbons to be easier to eat in this salad.

You can also use toasted whole sesame seeds if you like, but grinding them releases so much flavor! I grind mine in a mortar and pestle, but you can also use a spice grinder.

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