Chilled soba with crisp vegetables and zesty sesame-ginger dressing; bright, quick, and make-ahead friendly.
# What You'll Need:
→ Noodles
01 - 200 g (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 - 50 g (1 cup) shredded red cabbage
07 - 2 tbsp toasted sesame seeds
→ Sesame Ginger Dressing
08 - 3 tbsp soy sauce
09 - 2 tbsp rice vinegar
10 - 1.5 tbsp toasted sesame oil
11 - 1 tbsp honey or maple syrup
12 - 1 tbsp fresh ginger, finely grated
13 - 1 garlic clove, minced
14 - 1 tbsp tahini or smooth peanut butter (optional, for creaminess)
15 - 1 tsp sriracha or chili sauce (optional, for spice)
→ Garnishes
16 - 1 handful fresh cilantro leaves
17 - 1 tbsp toasted sesame seeds (extra, for topping)
18 - Lime wedges (optional)
# Directions:
01 - Cook soba noodles according to package instructions. Drain and rinse thoroughly under cold water to stop cooking and remove excess starch. Set aside.
02 - In a medium bowl, whisk together all dressing ingredients until smooth and well combined. Taste and adjust seasoning as desired.
03 - In a large bowl, combine cooked soba noodles with cucumber, carrot, bell pepper, green onions, red cabbage, and sesame seeds.
04 - Pour the sesame ginger dressing over the noodle mixture and toss gently to coat evenly.
05 - Divide salad among plates or bowls. Garnish with extra sesame seeds, fresh cilantro, and lime wedges if using. Serve chilled or at room temperature.
