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This vegan soba noodle salad is my go to for a light meal that is both cooling and crave worthy on sweltering summer days. It is vibrant tangy and loaded with crisp vegetables and tossed in a creamy sesame dressing. When my kitchen is too hot to turn on the oven this comes together in a flash and always tastes incredibly fresh.
Ingredients
- Buckwheat soba noodles: provide a nutty wholesome base. Pick 100 percent buckwheat noodles for a gluten free option and look for ones with a fresh subtle aroma
- Red cabbage: adds crunch and bold color. Choose tightly packed heads for best texture
- Carrots: bring sweetness and color. Go for firm carrots and shred just before using
- Cucumber: keeps things juicy and cool. Persian or English cucumbers have the best crunch and few seeds
- Fresh cilantro: gives brightness. Look for leaves without yellow spots to ensure freshness
- Sesame seeds: give a delicate nutty sprinkle. Toasted sesame seeds give even more aroma
- Sauce blend: includes tahini or peanut butter which makes the dressing creamy
- Soy sauce or tamari: for a savory punch
- Black rice vinegar or balsamic: for tangy depth
- Minced garlic: delivers punchy flavor use fresh cloves for sharpness
- Ground black pepper: provides a little heat and depth
Step-by-Step Instructions
- Cook the Soba Noodles:
- Fill a large pot with water and bring it to a rolling boil over medium high heat. Add soba noodles gently stirring to separate strands. Cook for seven to eight minutes or until noodles are fully tender. Drain immediately in a colander and rinse well under cold running water to stop cooking and ensure noodles do not stick together
- Make the Dressing:
- In a small bowl whisk tahini soy sauce vinegar garlic and black pepper until the mixture becomes smooth and creamy. Take a full minute to make sure it is fully blended and emulsified
- Mix the Salad:
- In a large mixing bowl combine drained soba noodles shredded cabbage carrots cucumber chopped cilantro and sesame seeds. Pour all of the dressing over and toss thoroughly using tongs so that everything is evenly coated
- Serve Fresh:
- Transfer to your favorite plates or bowls and garnish with a pinch more sesame seeds or extra cilantro if desired. Enjoy immediately while chilled and crisp
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I have always loved the nutty bite of soba noodles but my favorite ingredient has to be fresh cilantro. When I toss it in at the last moment it lifts the whole dish with a burst of green flavor. My niece now asks for “the purple noodle salad” at every family barbecue which always makes me smile.
Storage Tips
Soba noodle salad holds up very well for make ahead lunches or dinner prep. Store in an airtight container in the fridge and it stays delicious for up to three days. For best texture add fresh cucumber and cilantro just before serving as they can soften if left too long in the dressing.
Ingredient Substitutions
If you do not have tahini try natural peanut butter or sunbutter for a nut free version. Tamari swaps in for soy sauce if you want to keep it gluten free. If you cannot find black rice vinegar a gentle balsamic vinegar works well and adds a little sweetness. Add protein with pan fried tofu crisp chickpeas or if you eat seafood some chilled shrimp.
Serving Suggestions
This salad is perfect as a main for lunch or a picnic and pairs beautifully with miso soup or cold edamame. For a heartier meal top with grilled tofu or serve with a side of avocado slices for extra richness.
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A Bit of Japanese Inspiration
Soba noodles come from Japan and are traditionally eaten cold during summer months. They are made from buckwheat and believed to bring health and longevity. The vibrant salad mix draws inspiration from both Japanese and Californian cuisine blending crisp vegetables with the classic noodle base.
Recipe Questions
- → Can I prepare this ahead of time?
Yes, this soba noodle salad can be prepared up to three days in advance. For the freshest results, add cucumber and cilantro just before serving to keep them crisp.
- → How do I store leftovers?
Keep leftovers in an airtight container in the refrigerator for up to three days. Give the salad a gentle toss before serving again.
- → What can I use instead of tahini?
Peanut butter is an excellent substitute for tahini, lending a nutty flavor that complements the soba noodles and veggies well.
- → How can I boost the protein content?
Top the salad with tofu, chickpeas, or your choice of cooked protein for a more filling meal. Omnivorous options like grilled chicken or salmon also pair well.
- → Which vegetables work well in this salad?
Shredded cabbage, carrots, and cucumber bring crunch and freshness. Feel free to include bell peppers, edamame, or snap peas for extra color and texture.