Picture this: It’s a warm evening, the kids are playing outside, and you’re craving something light, fresh, and flavorful that doesn’t require turning on the oven. That’s where this Cold Soba Noodle Salad with Sesame Dressing comes in. It’s fast, flexible, and packed with crunchy veggies and a creamy, nutty dressing that’s totally crave-worthy. Let’s make your summer dinners a little easier—and a lot tastier.
Why You’ll Love This Recipe
I started making this cold soba salad back when I was working as a personal chef for a lovely family who wanted “something healthy that doesn’t taste like health food.” It quickly became a weekday staple, and now it’s a family favorite in our house too—especially when we need a dinner that’s refreshing and satisfying.
- Quick and easy—ready in under 30 minutes!
- Perfectly light and refreshing for warm days
- Great for meal prep—holds up beautifully in the fridge
- Customizable with your favorite veggies and proteins
- That addictive sesame dressing… you’ll want to drizzle it on everything!
Ingredients Breakdown
Essentials
- 8 oz soba noodles
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 1 cup thinly sliced cucumber (Persian or English)
- 1/4 cup chopped scallions
- 2 tbsp sesame seeds (toasted, optional)
Pro Tips
- Look for 100% buckwheat soba noodles if you want this to be gluten-free (just check the label!)
- Use a julienne peeler for the carrots to save time
- Rinse those soba noodles in cold water after cooking—they get sticky fast!
- Chill the noodles before tossing for optimal texture and flavor
Step-by-Step Instructions
- Bring a pot of water to a boil. Cook soba noodles according to package instructions (usually about 4–5 minutes).
- While the noodles cook, prep your veggies and whisk together the sesame dressing (see recipe card below).
- Drain the soba noodles and immediately rinse under cold water to stop the cooking and reduce stickiness.
- In a large mixing bowl, combine the noodles, carrots, bell pepper, cucumber, scallions, and sesame seeds.
- Pour the dressing over the top and toss until everything is evenly coated.
- Serve immediately or chill for 30 minutes for extra flavor. Garnish with additional sesame seeds or scallions if desired.
Chef’s Tips and Tricks
- Don’t skip rinsing the soba noodles! This step prevents that gummy texture nobody wants.
- If making ahead, keep the dressing separate and toss just before serving.
- Add protein like grilled chicken, shrimp, or tofu to make it heartier.
- Taste and adjust your dressing—more lime for zing, more maple syrup for sweetness, or a splash of soy for salt.
Recipe Variations and Serving Suggestions
- Add shredded rotisserie chicken or baked tofu for protein power
- Toss in edamame or thinly sliced radishes for even more crunch
- Serve in lettuce cups for a hand-held appetizer version
- Top with crushed peanuts or cashews for a nutty finish
- Use rice noodles instead of soba for a gluten-free option
FAQs
Can I make this ahead of time?
Yes! This noodle salad keeps well in the fridge for up to 3 days. Just hold off on the dressing until you’re ready to serve for best texture.
Is this recipe gluten-free?
It can be! Just make sure you’re using 100% buckwheat soba noodles and a tamari or coconut aminos instead of soy sauce in the dressing.
Can I serve this warm?
You can, though it’s traditionally served cold. If you want a warm version, skip the final chilling step and serve immediately after tossing everything together.
Recipe Card
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Ingredients:
- 8 oz soba noodles
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 1 cup sliced cucumber
- 1/4 cup chopped scallions
- 2 tbsp sesame seeds
- For the dressing:
- 3 tbsp toasted sesame oil
- 2 tbsp soy sauce or tamari
- 1 tbsp rice vinegar
- 1 tbsp lime juice
- 1 tbsp maple syrup or honey
- 1 tsp grated fresh ginger
- 1 small garlic clove, minced
Instructions:
- Cook soba noodles per package directions, rinse under cold water, and drain well.
- In a bowl, whisk together all dressing ingredients until smooth.
- In a large bowl, combine noodles, veggies, and sesame seeds.
- Pour dressing over the salad and toss to combine.
- Serve immediately or refrigerate for 30 minutes to chill.
Nutrition: 350 calories per serving
Did you give this Cold Soba Noodle Salad a try? I’d love to hear how it went! Leave a comment below, tag me on Instagram @thekitchensaid, or share it with a friend who loves fresh and easy meals. Let’s keep the kitchen fun and flavorful, together.