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a salad bowl with soba noodles and vegetables
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4.91 from 11 votes

Cold Soba Noodle Salad (Buckwheat Noodles)

This light and refreshing cold soba noodle salad takes very little time to make. The noodles cook in under 5 minutes. You'll love how quick and easy it is to make. Ready in under 20 minutes!
Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Course: Salad, Side Dish
Cuisine: Japanese
Servings: 4 people
Calories: 397kcal
Author: Tania

Ingredients

  • 9 ounces soba noodles also known as buckwheat noodles
  • 1 cup roughly chopped fresh cilantro
  • 1 cup thinly sliced red cabbage
  • 1 cup matchstick or thinly sliced carrots
  • 3 scallions, thinly sliced plus more for garnish
  • Sesame seeds for garnish
  • Sliced seasoned seaweed for garnish

Ginger Soy Dressing:

  • ¼ cup rice vinegar
  • 3 ½ tablespoons vegetable or canola oil
  • 3 tablespoons soy sauce
  • 1 to 2 tablespoons honey to taste
  • 3 teaspoons sesame oil
  • 1 teaspoon grated fresh ginger

Instructions

  • Make the dressing: In a mason jar, combine all the Ginger Soy Dressing ingredients. Cover with lid and shake vigorously until evenly combined. Adjust to taste if needed. Set aside.
  • Cook soba noodles according to package directions, until al dente, about 4-5 minutes. There's no need to add salt to the water. To be sure, test it after 3-4 minutes to check for doneness. When ready, immediately drain and rinse with very cold water to stop the cooking process. This will prevent the noodles from getting too soft.
  • In a large bowl, toss the cooked soba noodles with the cilantro, cabbage, carrots, scallions, and the prepared dressing. Garnish with sesame seeds, more sliced scallions, and sliced seasoned seaweed. Serve immediately. Enjoy!

Notes

  • How long to cook soba noodles: They only need 4 to 5 minutes in boiling water. Once they are ready, drain immediately and rinse with cold water to remove any residual heat.
  • Are soba noodles gluten-free? Not all are. Most are made with 80 percent buckwheat flour and 20 percent wheat flour. Check the package ingredients to be certain.
  • Prep ahead: The veggies and dressing can be prepared 1-2 days in advance. I’d recommend cooking the noodles the same day. Wait until ready to serve to add the dressing to prevent the noodles from getting soggy.
 
Substitutions and variations:
  • Other veggies: Cucumbers, bell peppers, snap peas, edamame, sauteed mushrooms.
  • Make it a meal! Try this Baked Miso Salmon, or serve with grilled salmon, steak, or tofu.
 
Disclaimer: Nutritional values (per serving) are approximates only.

Nutrition

Calories: 397kcal | Carbohydrates: 58g | Protein: 11g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Sodium: 1291mg | Potassium: 397mg | Fiber: 2g | Sugar: 7g | Vitamin A: 5954IU | Vitamin C: 17mg | Calcium: 56mg | Iron: 3mg