Save There's something about the sound of soba noodles hitting cold water that signals summer is here. I discovered this salad by accident one July afternoon when I had a handful of vegetables and absolutely no inspiration, but somehow the sesame-peanut dressing came together like it had been waiting all along. One taste and I realized I'd stumbled onto something that would become my go-to lunch whenever I needed something light but genuinely satisfying.
I made this for a picnic last summer and watched my friend who claims to hate vegetables actually go back for thirds. She was so shocked that something this simple could taste this good that she asked for the recipe before we'd even finished eating, which is the highest compliment I know.
Ingredients
- Soba noodles (250 g): These buckwheat noodles have a subtle nutty flavor and cook incredibly fast, which is why I always keep a box in my pantry.
- Carrot, julienned (1 medium): The sweetness balances the umami of the dressing, and julienning takes just a minute if you have a sharp knife.
- Cucumber, thinly sliced (1 small): Choose one that's firm and cool from the fridge for the best crunch.
- Red bell pepper, thinly sliced (1): The color adds life to the bowl, and red peppers are sweeter than the green ones.
- Spring onions, finely sliced (2): Don't skip these—they add a whisper of onion flavor without overpowering anything.
- Red cabbage, shredded (1 cup): It stays crisp longer than regular cabbage and adds beautiful color that doesn't fade.
- Smooth peanut butter (3 tbsp): Use the good stuff without added sugar; the flavor makes all the difference.
- Soy sauce (2 tbsp): This is the backbone of the dressing, so don't use the cheap bottle hiding in the back of your cupboard.
- Rice vinegar (1 tbsp): It's milder than regular vinegar and adds brightness without sharpness.
- Toasted sesame oil (1 tbsp): A little goes a long way, and it's worth seeking out the real thing.
- Maple syrup or honey (1 tbsp): This softens the soy and vinegar into something harmonious and warm.
- Fresh ginger, grated (1 tsp): Peel it first, then grate it on the smallest holes of your box grater.
- Garlic clove, minced (1 small): One is plenty; garlic can easily take over if you're not careful.
- Water (1–2 tbsp): Add this gradually so the dressing reaches the right consistency.
- Toasted sesame seeds (2 tbsp): These add texture and a nod to the sesame oil in the dressing.
- Fresh cilantro, chopped (2 tbsp): If you're a cilantro person, this is your moment to shine.
- Red chili, thinly sliced (1 small, optional): Heat is optional, but it wakes everything up.
- Lime wedges: A squeeze at the end brightens everything and feels like a finishing gesture.
Instructions
- Bring the noodles to life:
- Fill a large saucepan with water and bring it to a rolling boil. Add the soba noodles and stir so they don't stick to each other. Let them cook for about 5 to 7 minutes—they should still have a little firmness when you bite them. Drain them into a colander and rinse under cold running water until they feel cool to the touch and the water runs clear.
- Build the dressing:
- In a mixing bowl, whisk together the peanut butter, soy sauce, rice vinegar, sesame oil, maple syrup, ginger, and garlic. It'll look thick and stubborn at first, but keep whisking. Add the water one tablespoon at a time until the dressing flows off the whisk in ribbons and coats the back of a spoon.
- Bring it all together:
- Add the cooled noodles and all the vegetables to the dressing. Use two forks or wooden spoons to toss everything together, making sure every strand of noodle gets coated. This part is satisfying, like you're conducting an orchestra.
- Plate and finish:
- Divide the salad among your bowls, then scatter the sesame seeds, cilantro, and chili slices over the top. Serve with lime wedges so people can squeeze them to taste.
Save This salad became my answer to the question "What should we eat?" on nights when everything feels too hot and complicated. It's the kind of dish that makes you feel like you've actually cooked something while barely breaking a sweat.
Why This Works as a Complete Meal
The noodles provide substance, the vegetables add texture and brightness, and the dressing turns everything into something that feels fancy without any fuss. It's balanced enough to eat on its own but flexible enough to add whatever protein you have lying around.
How to Store and Refresh
This salad actually improves after a night in the fridge because the flavors settle into each other. Keep it in an airtight container, and before you eat it, toss it gently and squeeze a lime wedge over the top to wake it up again.
Ways to Make It Your Own
The beauty of this salad is that it's a template, not a rule. I've added grilled tofu, shredded chicken, or even soft-boiled eggs depending on what I had and what I felt like eating. The sesame-peanut dressing is forgiving enough to work with almost anything.
- Stir in some edamame or grilled tofu if you want extra protein without changing the character of the dish.
- Use tahini instead of peanut butter if you prefer a pure sesame flavor or need to avoid peanuts.
- Make it gluten-free by choosing 100% buckwheat soba noodles and using tamari instead of soy sauce.
Save This is the kind of salad that reminds you that simple food, made with a little care, is all you really need. It feels like a gift to your future self when you make it ahead, cool and ready whenever hunger calls.
Kitchen Help
- → How do you cook soba noodles to avoid stickiness?
Boil soba noodles for 5-7 minutes, then drain and rinse thoroughly under cold water to remove excess starch and prevent sticking.
- → Can the dressing be made nut-free?
Yes, replace peanut butter with tahini to maintain a creamy texture while avoiding nuts.
- → What vegetables work best in this cold salad?
Julienned carrot, sliced cucumber, red bell pepper, spring onions, and shredded red cabbage provide crispness and color.
- → How can I make this dish gluten-free?
Use 100% buckwheat soba noodles and substitute soy sauce with tamari for a gluten-free version.
- → What are some good protein additions?
Add edamame, grilled tofu, or shredded chicken to boost protein and make the salad more filling.