Cold Sesame Soba Noodle Salad
This cold sesame soba noodle salad is loaded with crisp vegetables and tossed in a rich nutty sesame dressing that clings to every strand of buckwheat noodle. It is a satisfying make-ahead lunch that tastes even better the next day straight from the fridge.
Chilled soba noodles tossed in a savory sesame dressing with crisp summer vegetables.
Nutrition per serving
Ingredients
base
dressing
vegetables
Instructions
Cook and Cool the Noodles
Bring a large pot of water to a boil, cook the soba noodles according to the package directions, then drain immediately and rinse under very cold running water for a full minute to stop cooking and keep the noodles firm.
Whisk the Sesame Dressing
In a large mixing bowl whisk together the tahini, soy sauce, and toasted sesame oil until smooth and creamy, then add two tablespoons of cold water to thin the dressing to a pourable consistency.
Combine Everything
Add the cooled soba noodles, shredded purple cabbage, and sliced cucumbers to the bowl with the dressing and toss everything together thoroughly until all the noodles and vegetables are evenly coated.
Chill and Serve
Cover the bowl and refrigerate the noodle salad for at least thirty minutes before serving, then portion into bowls and garnish with sesame seeds and sliced green onions if desired.
Substitutions
Common mistakes
I made this!
Cooked this recipe? Share your photo and inspire others.