📝 Recipe
A bright, refreshing noodle salad tossed in a zesty sesame-ginger dressing. Great warm or chilled—perfect for quick lunches or light dinners.
Ingredients
For the Salad
- 8 oz soba noodles
- 1 cup shredded red cabbage
- 1 cup julienned carrots
- 1 red bell pepper thinly sliced
- 3 green onions chopped
- ½ cup chopped cilantro
- 2 tbsp toasted sesame seeds
For the Dressing
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp honey or maple syrup
- 1 tbsp freshly grated ginger
- 1 garlic clove minced
- 1 –2 tsp lime juice
- Optional: pinch of red pepper flakes
Instructions
- Cook the soba noodles according to package instructions. Drain and rinse under cold water to stop the cooking process.
- Prepare the vegetables: Add cabbage, carrots, bell pepper, green onions, and cilantro to a large mixing bowl.
- Make the dressing: In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, ginger, garlic, lime juice, and red pepper flakes.
- Assemble the salad: Add cooled noodles to the vegetables. Pour dressing over the top and toss until everything is evenly coated.
- Serve: Sprinkle with toasted sesame seeds and adjust seasoning to taste. Enjoy immediately or chill for 20–30 minutes.
💡 Katie's Notes
Add protein: grilled tofu, edamame, shredded chicken, or sautéed shrimp work well.
To prevent soggy noodles, rinse soba thoroughly and toss with a tiny splash of sesame oil before mixing.
Keeps well in the fridge for 2–3 days.