Cold Soba Veggie Salad

This light, refreshing and veggie-forward noodle salad is an excellent lunch or starter. The vegetables themselves take center stage, and the dressing is just enough to add a flavorful punch.


For the Salad:

– ~125g soba noodles
– 1.5 bell peppers (red, orange, yellow or a mix), thinly sliced
– 1 medium carrot, peels and then shaved into ribbons
– ¼ cup cilantro, chopped
– green onions, chopped
– sesame seeds (white and/or black) 

For the Sauce:
– ¼ cup low-sodium soy sauce, or tamari
– 3 tbsp sesame oil
– 1 tbsp lime juice
– 2 cloves of minced garlic
– 1 tsp ginger (fresh), finely minced


Cook the soba noodles according to package instructions, then drain and immediately run under cold water to stop the cooking process. 

While the noodles are cooking, whisk the sauce ingredients together in a bowl. Taste for seasoning, you may want to add a bit more soy sauce, or water to thin it down. 

Place the drained/cooled noodles in a bowl, add in the carrot, peppers, cilantro and green onions.
Add in some of the dressing at toss until combined, adding more dressing as needed.

If you are not serving right away, reserved some of the sauce until right before serving to loosen everything up.
Top with sesame seeds in serving bowl or in individual portions.

Serves Approx. 4 

Recipe and photo by Christine McAvoy

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