Save The first time I made this cold noodle salad was during a sweltering July heatwave when my kitchen felt like a sauna. I had just returned from the farmers market with a bag full of crisp vegetables and no appetite for anything hot. The sesame oil hit the hot pan for something else earlier that morning, and its nutty fragrance lingered in the air, planting the seed for this refreshing dish.
I served this at my sisters birthday lunch last summer, and the best moment was watching my nephew, who usually refuses anything with vegetables, go back for thirds. He kept asking about the sauce with this wide eyed wonder, and now whenever I visit, this salad appears on the dinner table with a sticky note from him requesting extra spicy bits.
Ingredients
- 250 g dried soba noodles: These nutty buckwheat noodles have a delicate texture that holds up beautifully against the crisp vegetables and doesnt get soggy like pasta can
- 1 medium carrot: Julienned into thin matchsticks, they add a satisfying crunch and natural sweetness that balances the tangy dressing
- 1 small red bell pepper: Thinly sliced for vibrant color and a subtle sweetness that plays nicely with the sesame
- 1 cucumber: Seeded and cut into matchsticks, this brings the essential cool, refreshing element that makes this salad sing on hot days
- 3 spring onions: Finely sliced on a diagonal adds a mild bite and gorgeous green confetti throughout
- 50 g red cabbage: Thinly shredded for color contrast and a satisfying crunch that keeps interesting with every bite
- 2 tbsp fresh cilantro: Chopped and scattered brightens the entire dish with its citrusy, herbal pop
- 3 tbsp soy sauce: The salty foundation of the dressing, providing deep umami richness
- 2 tbsp rice vinegar: Adds a gentle acidity that cuts through the sesame oils richness
- 2 tbsp toasted sesame oil: The absolute star of the show, that nutty, aromatic essence makes this dressing unforgettable
- 1 tbsp honey or maple syrup: Just enough to round out the sharp edges and bring everything into harmony
- 1 tbsp fresh ginger: Finely grated brings a warm, zesty kick that wakes up the palate
- 1 garlic clove: Minced finely so it disperses evenly throughout without any harsh raw bites
- 1 tsp Sriracha: Optional but recommended if you like gentle heat that lingers pleasantly
- 1 tbsp toasted sesame seeds: Whisked right into the dressing for little pockets of nutty texture
- 2 tbsp roasted peanuts or cashews: Roughly chopped and sprinkled on top bring the final crucial crunch element
- 1 tbsp additional sesame seeds: The finishing flourish that makes each bowl look restaurant beautiful
Instructions
- Cook and cool the noodles:
- Boil soba noodles according to package directions, then drain and rinse thoroughly under cold running water until completely cooled. Spread them on a baking sheet to prevent sticking while you prep the vegetables.
- Prep your vegetables:
- Julienne the carrot and cucumber into thin matchsticks, slice the bell pepper into thin strips, shred the cabbage finely, and slice the spring onions on a sharp diagonal. Keep everything separated on a large cutting board so they stay crisp and colorful.
- Whisk the dressing:
- In a small bowl, combine soy sauce, rice vinegar, toasted sesame oil, honey, grated ginger, minced garlic, Sriracha if using, and sesame seeds. Whisk vigorously until the honey dissolves completely and the mixture emulsifies into a glossy, fragrant dressing.
- Bring it together:
- In a large mixing bowl, add the cooled noodles and all the prepared vegetables along with the chopped cilantro. Pour the dressing over everything and use salad tongs to toss thoroughly, ensuring every strand of noodle and every crisp vegetable piece gets coated in that sesame ginger goodness.
- Finish with crunch:
- Divide the salad among serving bowls and scatter the roasted peanuts or cashews over the top along with the remaining sesame seeds. Serve right away for maximum crunch, or refrigerate for an hour to let the flavors deepen and mingle.
Save This has become my go-to contribution to summer potlucks because it travels beautifully and always disappears first. Theres something universally appealing about cold noodles in that creamy, punchy dressing, and I love watching peoples faces light up when they take that first bite and realize how satisfying it is.
Make It Your Own
The beauty of this salad is how easily it adapts to whatever you have in the crisper drawer. Ive used shredded Brussels sprouts in winter and sugar snap peas in spring, and it always works because the dressing ties everything together with such conviction.
Protein Additions
While this salad is perfectly satisfying on its own, adding some protein makes it a complete meal. Grilled shrimp, sliced cold chicken, or crispy tofu cubes all work beautifully and absorb the dressing beautifully.
Serving Suggestions
This salad pairs surprisingly well with chilled white wine, especially a crisp Pinot Grigio or dry Riesling that can stand up to the bold Asian flavors. For non alcoholic options, iced green tea with a squeeze of lemon is absolutely perfect.
- Use tamari and rice noodles to make this completely gluten free without losing any flavor
- Double the dressing and keep it in a jar in the fridge for quick lunches all week
- If taking this to a picnic, pack the toppings separately and add them right before serving
Save This is the kind of recipe that feels like a secret weapon in your back pocket for any occasion that calls for something fresh, satisfying, and utterly delicious. The way the creamy, nutty dressing coats those chilled noodles while the vegetables crunch underneath creates this perfect harmony of textures and temperatures that just works.
Recipe FAQs
- → What type of noodles work best for this salad?
Soba or rice noodles are ideal as they soak up the dressing well and offer a pleasant texture when chilled.
- → How can I make the dressing more spicy?
Add Sriracha or your preferred chili sauce to the sesame-ginger dressing for a gentle kick of heat.
- → Can this dish be prepared ahead of time?
Yes, chilling the salad for one hour enhances the flavors and makes it more refreshing when served.
- → What are good protein additions for this salad?
Grilled chicken, cooked shrimp, or tofu complement the vegetables and noodles nicely if extra protein is desired.
- → Are there gluten-free options available?
Replace soy sauce with tamari and choose rice noodles instead of soba to make this dish gluten-free.