This Soba Noodle Salad is made with crunchy vegetables, cold buckwheat noodles, and a homemade peanut ginger dressing. Ready in just 30 minutes, this healthy salad recipe is perfect for a satisfying lunch or light dinner.
Have you ever had a restaurant meal that was so delicious, you couldn't stop thinking about it? That was me with this cold soba noodle salad.
A few months ago, I ordered soba noodle salad when I was out for dinner and oh my goodness. The chewy noodles, fresh vegetables, and savory dressing all came together to make one of the most flavorful and delicious salads I had ever tasted. I knew immediately I wanted to try recreating it at home.
And after a few tries, I think I like this version even better than the restaurant version! My fiancé and I love this dish. It's quickly become a staple in our weekly dinner rotation.
So, if you're looking for the best soba noodle salad recipe, give this one a try! I hope you enjoy it as much as my family does.
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Why You'll Love This Recipe
- Easy to Make- Just boil the noodles, chop the vegetables, mix the dressing, and you're done! So easy.
- Healthy- Made with fresh vegetables, buckwheat noodles, and a homemade peanut salad dressing, this cold Japanese noodle salad is packed with fiber, vitamins, and minerals.
- Flavorful- The sesame ginger peanut dressing really makes this salad shine with unbelievable flavor.
- Ready in 30 Minutes- Soba noodles cook in just a few minutes so, everything comes together quickly. How's that for an easy weeknight dinner?
- Refreshing- This chilled soba noodle salad is perfect for those hot summer days when you want something light and refreshing.
- Vegetarian- Whether you're a vegetarian or just trying to eat less meat, this vegetarian salad is hearty enough to leave you feeling satisfied.
Ingredient Notes
Here are some notes on the key ingredients. For the full list of ingredients, check out the recipe card below.
Peanut Ginger Dressing
- Peanut Butter- Opt for natural peanut butter without added sugars or oils for a healthier choice. Look for varieties with only peanuts and salt listed in the ingredients.
- Soy Sauce- Soy sauce gives the peanut ginger dressing a savory, umami flavor. Using low-sodium soy sauce helps control the saltiness of the dressing.
- Rice Wine Vinegar- Tangy and slightly sweet, rice wine vinegar balances the savory, salty flavors of the peanut butter and soy sauce.
- Sesame Oil- Adds a uniquely rich and nutty flavor to the salad dressing.
- Lime Juice- Freshly squeezed lime juice adds a bright citrusy note to the dressing.
- Honey- Provides a touch of sweetness to balance the flavors in the dressing.
- Garlic- Grating or finely mincing the garlic helps it blend easily into the dressing and salad.
- Ginger- Lends a warm, slightly spicy taste to the dressing. Grate the ginger for the best flavor and texture.
Soba Noodle Salad
- Soba Noodles- Made with buckwheat flour, soba noodles are typically served cold. Rinse cooked soba noodles under cold, running water until chilled. Then, allow them to drain while you prepare the rest of the salad ingredients.
- Napa Cabbage- A mild and crunchy cabbage variety, napa cabbage is commonly used in Asian cuisine. Shredding the cabbage allows for better integration with the noodles and other ingredients.
- Carrot- I like to use my vegetable peeler to peel the carrot into thin strips, allowing it to blend in easily with the noodles.
- Green Onion- Thinly sliced green onion adds a mild onion flavor to the salad.
- Cilantro- The bright, herbaceous flavor of fresh cilantro makes this salad truly shine. Chop it finely to distribute its flavor evenly.
- Peanuts- Unsalted peanuts add a nutty crunch to the salad and pair well with the flavors in the peanut ginger salad dressing.
- Wonton Strips- Crispy wonton strips add a delicious crunch to this Japanese soba noodle salad. They can often be found in the produce section at the grocery store or in the Asian cuisine aisle.
Sustainability Tip: Save carrot peels, onion skins, and cabbage cores in the freezer and use them to make homemade vegetable stock.
Substitutions and Variations
Here are a few ways you can try customizing this cold soba salad recipe to fit your diet and taste preferences.
Substitutions
- Soba Noodles- Swap Japanese soba noodles for rice noodles, udon noodles, or whole wheat spaghetti.
- Napa Cabbage- Substitute napa cabbage with green cabbage, red cabbage, or savoy cabbage.
- Other Vegetables- Add or swap in edamame, daikon radish, zucchini, bok choy, jalapeño pepper, or any other vegetable you'd like.
- Cilantro- Use Thai basil, parsley, or mint in place of cilantro.
- Peanuts- Cashews, almonds, or sunflower seeds are good substitutes for peanuts.
- Soy Sauce- Replace soy sauce with tamari, coconut aminos, or liquid aminos.
- Peanut Butter- Swap peanut butter for cashew butter, almond butter, or sunflower seed butter.
- Rice Wine Vinegar- Substitute rice wine vinegar with white wine vinegar, apple cider vinegar, or additional lime juice.
- Honey- Use maple syrup, brown sugar, or agave nectar in place of honey.
- Garlic- Substitute fresh garlic with ¼ teaspoon of garlic powder.
- Ginger- Swap grated fresh ginger for ¼ teaspoon of ground ginger.
Variations
- Gluten-Free- Soba noodles made with 100% buckwheat flour are naturally gluten-free. To make the peanut dressing gluten-free, swap the soy sauce for tamari or coconut aminos.
- Vegan- Replace the honey in the dressing with maple syrup, brown sugar, or agave nectar to make this homemade soba noodle salad vegan.
- Spicy- Add sliced fresh jalapeño to the salad or add sriracha to the dressing to make spicy soba noodle salad.
- Protein- Serve this cold salad with your favorite protein. Grilled chicken, shrimp, pork, tofu, or edamame are great choices.
- Toppings- Try different toppings such as sesame seeds, sesame sticks, seaweed, or lime zest.
How to Make Soba Noodle Salad
Here is how to make this cold soba noodle salad recipe with peanut ginger dressing.
Step 1: Make the dressing. In a small bowl, whisk together the peanut butter, rice wine vinegar, soy sauce, sesame oil, honey, lime juice, garlic, and ginger until well combined. Set aside.
Step 2: Cook the soba noodles. Cook the soba noodles according to the package instructions. Drain and rinse under cold water to stop the cooking process. Set aside.
Step 3: Toss the vegetables and noodles together. In a large mixing bowl, combine the napa cabbage, red bell pepper, carrot, green onions, cilantro, and red onion. Add the cooled soba noodles to the bowl with the vegetables. Toss gently to combine.
Step 4: Assemble the salad. Pour the peanut ginger dressing over the salad and toss until all the ingredients are evenly coated. Sprinkle the unsalted peanuts and crispy wonton strips over the top of the salad. Serve immediately.
Tips for Success
- Don't overcook the soba noodles. Overcooking buckwheat noodles results in a mushy texture. Rinse the noodles under cold water immediately after cooking to stop the cooking process.
- Toss the salad gently. Using salad tongs or two forks can be helpful for gently tossing the ingredients together without breaking the noodles.
- Chill before serving. For the best flavor, refrigerate the salad for about 30 minutes before serving to allow the flavors to meld together.
- Add toppings just before serving. To maintain their crunchy texture, sprinkle the unsalted peanuts and crispy wonton strips over the salad just before serving.
What to Serve With Soba Noodle Salad
Cold soba noodle salad is a hearty and satisfying dish that can be enjoyed on its own as a light lunch or dinner, or paired with a variety of sides for a more well-rounded meal.
If you're looking to add more protein to your meal, grilled chicken, steak tips, teriyaki salmon, and shrimp all pair well with cold buckwheat noodle salad. Or, for a vegetarian protein option, try sesame garlic tofu or steamed edamame.
Alternatively, you can serve this Asian noodle salad alongside a variety of vegetable side dishes. Roasted eggplant, sautéed bok choy, stir-fried green beans, or grilled asparagus are all excellent choices.
Finally, classic Japanese appetizers like gyoza, tempura, takoyaki, or even sushi can all be served with soba noodle salad.
Storage
How to Store
- Refrigerator- Store leftover soba noodle salad in the refrigerator in an airtight container for up to 2 days. For best results, store the vegetables, noodles, dressing, and toppings separately.
Make Ahead
You can prepare each part of this salad in advance and assemble it when ready to serve. This can help you save time on a busy weeknight or during party preparation.
- Peanut Ginger Dressing- Prepare the peanut sauce in advance and store it in an airtight container in the refrigerator for up to 7 days.
- Vegetables- Wash, chop, and prepare the vegetables up to 2 days ahead of time.
- Soba Noodles- Cook the soba noodles, then store them in an airtight container in the refrigerator for up to 3 days. Toss them with a little sesame oil to help prevent sticking.
Frequently Asked Questions
Soba noodles made with 100% buckwheat flour are gluten-free. To make the peanut ginger dressing gluten-free, swap the soy sauce for tamari or coconut aminos.
The soba noodles are rinsed under cold water to both stop the cooking process and cool them off before adding them to the salad. Rinsing soba noodles also removes excess starch, which helps prevent them from sticking together.
Chilling soba noodles after cooking them preserves their nutty flavor and chewy texture.
Yes, you can serve soba noodle salad warm if you prefer. Skip rinsing the soba noodles under cold water. Then, toss the warm noodles with vegetables and salad dressing.
Let's Connect!
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More Asian-Inspired Recipes
📖 Recipe
Soba Noodle Salad
Ingredients
For the Peanut Ginger Dressing
- ¼ cup natural peanut butter
- ¼ cup rice wine vinegar
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey
- Juice of ½ lime
- 1 clove garlic grated or finely minced
- 2 teaspoons ginger root grated
For the Soba Noodle Salad
- 8 ounces dry soba noodles
- 1 head napa cabbage shredded
- 1 red bell pepper cut into thin strips
- 1 carrot thinly peeled or julienned
- ½ cup green onions thinly sliced
- ½ cup cilantro chopped
- 2 tablespoons red onion finely diced
- ½ cup unsalted peanuts
- ½ cup crispy wonton strips
Instructions
Make the Peanut Ginger Dressing
- In a small bowl, whisk together the peanut butter, rice wine vinegar, soy sauce, sesame oil, honey, lime juice, garlic, and ginger until well combined. Set aside.¼ cup natural peanut butter, ¼ cup rice wine vinegar, 3 tablespoons low-sodium soy sauce, 1 tablespoon sesame oil, 1 tablespoon honey, Juice of ½ lime, 1 clove garlic, 2 teaspoons ginger root
Make the Soba Noodle Salad
- Cook the soba noodles according to the package instructions. Drain and rinse under cold water to stop the cooking process. Set aside.8 ounces dry soba noodles
- In a large mixing bowl, combine the napa cabbage, red bell pepper, carrot, green onions, cilantro, and red onion. Add the cooled soba noodles to the bowl with the vegetables. Toss gently to combine.1 head napa cabbage, 1 red bell pepper, 1 carrot, ½ cup green onions, ½ cup cilantro, 2 tablespoons red onion
- Pour the peanut ginger dressing over the salad and toss until all the ingredients are evenly coated. Sprinkle the unsalted peanuts and crispy wonton strips over the top of the salad. Serve immediately.½ cup unsalted peanuts, ½ cup crispy wonton strips
Notes
- Quick Tip: For the best flavor, refrigerate the salad for about 30 minutes before serving to allow the flavors to meld together.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. If you know you'll have leftovers, store the dressing, vegetables, noodles, and toppings separately.
- Make Ahead: The dressing can be prepared up to 7 days in advance and the noodles can be cooked up to 3 days in advance. Wash and chop the vegetables up to 2 days before serving.
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