Name: Chilled Soba Noodle Salad with Citrus-Ginger Dressing
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 3
Ingredients: ½ lime (juice), or a full lime if small/less juicy; 1 tbsp minced ginger; 1 tsp sesame oil, plus more for coating noodles; 1 ½ tbsp soy sauce, use tamari for gluten-free, coconut aminos for soy-free; 1 tbsp rice vinegar; 1 ½ tbsp maple syrup; 2 tsp Asian chile sauce (sambal oelek), or sriracha or other hot sauce to taste; 7–8 oz soba noodles, use pure buckwheat soba or rice noodles for gluten-free; 1 red bell pepper, thinly sliced; 1 cup sliced carrots; 6–7 green onions, green parts chopped, divided; 1 zucchini or cucumber, thinly sliced; sesame seeds, green onion, cilantro/mint (optional), crushed roasted peanuts/cashews (optional) for garnish; optional additions: edamame, baked tofu, other crunchy veggies etc.

Chilled Soba Noodle Salad with Citrus-Ginger Dressing

A refreshing cold noodle salad tossed with crunchy vegetables and a zesty sesame-lime dressing, perfect for summer.

Prep15 min

Cook10 min

Total25 min

DifficultyEasy

Servings3

This chilled soba noodle salad is a vibrant, plant-based dish that comes together in under half an hour. The nutty buckwheat noodles pair beautifully with crisp peppers, carrots, and zucchini, all coated in a tangy dressing of lime, ginger, and sesame.

It's naturally vegan and can be made gluten-free with the right noodle choice. The dressing is balanced, with a hint of heat from chili sauce, and the salad is best served chilled, making it a great make-ahead option for lunches or picnics.

Method

In a small bowl, whisk together the lime juice, minced ginger, sesame oil, soy sauce, rice vinegar, maple syrup, and chili sauce. Taste and adjust sweetness, heat, and tang (lime). Refrigerate for 15 minutes.
Cook the soba noodles according to package instructions (simmer in boiling water for 4-5 minutes for wheat-buckwheat soba). Drain and rinse under cold water.
Transfer the noodles to a large bowl, drizzle with a teaspoon of oil (or sesame oil), and toss to coat.
Add the sliced bell pepper, carrots, zucchini (or cucumber), and half of the chopped green onions to the bowl.
Pour the chilled dressing over the salad and toss well to combine.
Taste and adjust seasoning: add salt or soy sauce for saltiness, a bit more sweetener if needed, or extra lime or vinegar for tang.
Garnish with the remaining green onions, crushed nuts (optional), and sesame seeds (optional). Chill before serving.

💡 Tips

For a gluten-free version, use 100% buckwheat soba noodles or rice noodles.
Make ahead: the salad keeps well in the fridge for a day; toss again before serving.
If you don't have chili sauce, use a pinch of red pepper flakes.

Inspired by a recipe from Vegan Richa

Chilled Soba Noodle Salad with Citrus-Ginger Dressing

Ingredients

Method

💡 Tips

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