Chilled soba with crisp veggies and zesty sesame-ginger dressing—light, refreshing, ready in 25 minutes.
# What You Need:
→ Noodles
01 - 7 oz soba noodles
→ Vegetables
02 - 1 medium cucumber, julienned
03 - 1 medium carrot, julienned
04 - 1 red bell pepper, thinly sliced
05 - 2 green onions, thinly sliced
06 - 1 cup shredded red cabbage
07 - 2 tablespoons toasted sesame seeds
→ Sesame ginger dressing
08 - 3 tablespoons soy sauce
09 - 2 tablespoons rice vinegar
10 - 1 1/2 tablespoons toasted sesame oil
11 - 1 tablespoon honey or maple syrup
12 - 1 tablespoon fresh ginger, finely grated
13 - 1 garlic clove, minced
14 - 1 tablespoon tahini or smooth peanut butter (optional)
15 - 1 teaspoon sriracha or chili sauce (optional)
→ Garnishes
16 - 1/4 cup loosely packed fresh cilantro leaves
17 - 1 tablespoon toasted sesame seeds (extra)
18 - Lime wedges (optional)
# Steps:
01 - Bring a large pot of salted water to a boil and cook soba noodles according to the package directions until al dente. Drain, rinse thoroughly under cold running water to halt cooking and remove starch, then drain again and transfer to a large bowl. Chill briefly if desired.
02 - Whisk together soy sauce, rice vinegar, toasted sesame oil, honey or maple syrup, grated ginger, minced garlic, and tahini or peanut butter if using; finish with sriracha if you want heat. Adjust acidity or sweetness to taste.
03 - Julienne the cucumber and carrot, thinly slice the red bell pepper and green onions, and shred the red cabbage. Place the prepared vegetables in the bowl with the cooled noodles.
04 - Pour the dressing over the noodle and vegetable mixture, add the toasted sesame seeds, and toss gently until everything is evenly coated and distributed.
05 - Divide the salad among four plates or bowls. Top with additional toasted sesame seeds, cilantro leaves and lime wedges if using. Serve chilled or at room temperature.
06 - Store leftovers in an airtight container in the refrigerator for up to 2 days; toss again before serving to redistribute dressing.
