Cold Soba Noodle Salad Recipe

Name: Soba Noodle Salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Ingredients: 8 oz soba noodles; 1 cup red cabbage (shredded); 1 cup carrots (shredded); 1 red bell pepper (thinly sliced); 3 green onions (sliced); 1/2 cup shelled edamame (optional); 1/4 cup cilantro (chopped); 1/4 cup cucumber (sliced); 2 tablespoons sesame seeds; 1/4 cup soy sauce; 2 tablespoons rice vinegar; 1 tablespoon sesame oil; 1 tablespoon honey or maple syrup; 1 teaspoon fresh ginger (grated); 1 small garlic clove (minced); 1 tablespoon lime juice; 1-2 teaspoons chili paste or sriracha (optional)

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Some lunches feel like a chore. This soba noodle salad is the opposite. Nutty buckwheat noodles, a crunchy pile of cabbage, carrots and red pepper, and a savory sesame-soy dressing with a kick of fresh ginger and lime. The noodles cook in 5 minutes, the dressing shakes up in a jar, and the whole bowl is ready in about 20 minutes. Serve it as a cold soba noodle salad for lunch, pack it for work, or set it next to grilled salmon for an easy dinner.

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Soba Noodle Salad: easy sesame salad with cucumber, red pepper, edamame, and cabbage in a white bowl.

Soba noodles soak up the dressing, so every forkful tastes salty, a little sweet and bright with lime. Toss in the edamame for more staying power, or skip it and keep this as a light side dish. Either way, this easy soba noodle salad recipe holds up in the fridge, which makes it a smart pick for weekday lunch prep.

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Why I love this soba salad

I love a salad that works as hard as I do. This one comes together in about 20 minutes, travels well in a lunch container and tastes even better after a short rest in the fridge. The dressing hits every note: salty, tangy, a little sweet and as spicy as you want it. On busy days I add leftover chicken or a handful of shrimp and call it dinner. It’s a soba noodle salad with sesame dressing that feels fresh any time of year, from summer picnics to a bright bowl in the middle of November.

What makes this soba noodle salad healthy?

Soba noodles are made with buckwheat flour, which brings fiber and plant protein to the bowl. The rest of this healthy soba noodle salad is a rainbow of raw vegetables: red cabbage, carrots, red bell pepper, cucumber and green onions. Red bell pepper is one of the best sources of vitamin C in the produce aisle, and carrots bring beta-carotene. Edamame adds more protein and fiber, which helps this bowl keep you full through the afternoon. The dressing gets its richness from a single tablespoon of sesame oil, so it tastes big without feeling heavy.

RELATED: Love the crunch of cabbage and a gingery sesame dressing? My Asian Chopped Salad with Sesame Ginger Dressing is ready in 20 minutes and so good you might eat it straight from the bowl.

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Ingredients you’ll need to make this soba noodle salad

Ingredients for soba noodle salad arranged in bowls: soba noodles, carrots, edamame, scallions, red cabbage, ginger, rice vinegar, cucumbers, red bell pepper, chili sauce, sesame oil, soy sauce, cilantro, garlic, sesame seeds, and sriracha.

For the salad

Soba noodles – Japanese buckwheat noodles with a nutty, earthy flavor. Look for 100% buckwheat soba if you need the salad gluten-free.
Red cabbage – shredded thin for color and serious crunch.
Carrots – shredded. A bag of pre-shredded carrots is a great shortcut.
Red bell pepper – thinly sliced, sweet and crisp.
Green onions – a mild, fresh onion bite.
Shelled edamame – optional, but it adds plant protein. Frozen edamame thawed under warm water works perfectly.
Cilantro – fresh and herby. Swap in mint or basil if cilantro isn’t your thing.
Cucumber – cool, juicy slices to balance the crunchy vegetables.
Sesame seeds – a toasty finish sprinkled on top.

For the dressing

Soy sauce – the salty, savory base. Use tamari for a gluten-free dressing.
Rice vinegar – a mild, gentle tang.
Sesame oil – toasted sesame oil gives the dressing its nutty flavor.
Honey or maple syrup – a touch of sweetness. Maple syrup keeps the recipe vegan.
Fresh ginger – grated for a warm, zippy kick.
Garlic – one small clove is plenty.
Lime juice – brightens the whole bowl.
Chili paste or sriracha – optional heat. Start small and add more to taste.

Be sure to check out the full ingredient list and printable recipe in the recipe card below.

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Salad making essentials

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How to make this cold soba noodle salad

Cook the noodles. Cook the soba noodles according to the package directions until just tender, usually about 5 minutes. Drain and rinse under cold water to stop the cooking and keep the noodles from sticking together.

Build the salad. In a large bowl, combine the cooled noodles with the cabbage, carrots, bell pepper, green onions, edamame, cilantro and cucumber.

Bowl of shredded red cabbage, carrots, bell pepper, cucumber, edamame and cilantro, with dressing ingredients like soy sauce, lime juice, ginger and chili paste in small bowls alongside.

Make the dressing. In a small bowl or jar, whisk together the soy sauce, rice vinegar, sesame oil, honey, ginger, garlic, lime juice and chili paste until well combined.

Bowl of soba noodle salad with red pepper, cabbage, cucumber and edamame, next to a chili dressing, mini whisk, and sesame seeds.

Toss. Pour the dressing over the noodle mixture and toss until everything is evenly coated. Taste and adjust the seasoning if needed.

Pouring dressing over a bowl of soba noodles, red cabbage, carrots, and cucumber, with sesame seeds on the side.

Serve. Sprinkle sesame seeds on top. Serve right away, or chill for 30 minutes for a colder salad with deeper flavor.

Bowl of soba noodle salad with red cabbage, carrots, edamame, cucumber, and sesame seeds, forkful lifted above the bowl.

Make this Soba Noodle Salad, then check out my Asian Coleslaw, my Asian Chopped Salad with Sesame Ginger Dressing or more of my pasta salad recipes.

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TIPS AND FREQUENTLY ASKED QUESTIONS about this Soba Noodle Salad

Read on for tips and substitution ideas on how to make this recipe, such as how to customize this salad, and how to store this salad.

Are soba noodles gluten-free?

Not always. Many grocery store brands blend buckwheat flour with wheat flour. For a gluten-free soba noodle salad, buy noodles labeled 100% buckwheat (sometimes called juwari soba) and use tamari in place of soy sauce.

Can I make this soba noodle salad ahead of time?

Yes. Prep the vegetables and the dressing up to 2 days ahead and store them in separate containers in the fridge. Cook the noodles the day you plan to serve, then toss everything together.

How do I keep soba noodles from sticking together?

Rinse them well under cold water right after draining. This washes off extra starch. If the noodles need to sit before you add the dressing, toss them with a small drizzle of sesame oil.

Can I make this salad vegan?

Easy! Use maple syrup in place of honey. Everything else in this recipe is already plant-based.

What protein can I add to turn it into a meal?

Grilled chicken, shrimp, salmon, baked tofu or an extra scoop of edamame all work well. Add the protein right before serving.

What can I use instead of soba noodles?

Rice noodles, udon or whole wheat spaghetti all work in this sesame noodle salad. The flavor will be a little less nutty, but the dressing still shines.

Is this salad spicy?

Only if you want it to be. The chili paste is optional. Start with 1 teaspoon, taste, and add more if you like a little heat.

How to store leftovers of this soba noodle salad

Store leftovers in an airtight container in the fridge for up to 3 days. The noodles drink up the dressing as they sit, so add a splash of soy sauce or lime juice and give the salad a quick toss before serving. For soba noodle salad meal prep, keep a little extra dressing on the side and pack the sesame seeds separately so they stay crunchy. This salad doesn’t freeze well, since thawed vegetables go limp.

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Bowl of soba noodle salad with cucumber, red bell pepper, edamame, red cabbage, and sesame seeds, fork lifting a bite.

Don’t lose this recipe!

This soba noodle salad is the kind of recipe you’ll want on repeat for work lunches, potlucks and quick dinners. Save it to your favorite salads board on Pinterest so it’s ready the next time you need a fresh, crunchy bowl in 20 minutes. And if you make it, tag @salads4lunch on Instagram. I love seeing your bowls!

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Other recipes to try

Asian Coleslaw – crunchy cabbage and carrots in a tangy dressing that makes a great partner for these noodles.
Asian Chopped Salad with Sesame Ginger Dressing – another 20-minute bowl packed with color and a dressing you’ll want to drink.
Tuscan Bean Salad – hearty beans and herbs for a protein-rich lunch that keeps well in the fridge.
La Scala Chopped Salad – the famous Beverly Hills chopped salad, made at home in minutes.

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