Soba Noodle Salad with Peppers, Cabbage & Carrots

Salad with soba noodles, cabbage, carrots and bell peppers in a bowl.

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5 from 2 votes

Soba Noodle Salad with Peppers, Cabbage & Carrots

This simple soba noodle salad has red cabbage, carrots and bell peppers all tossed in a creamy tahini ginger dressing.

Prep Time10

Cook Time5

Total Time15

Course: Salads

Cuisine: Asian

Diet: Vegetarian

Servings:

Author: Paige Adams

Ingredients

For dressing

1 tablespoon minced fresh ginger
1 garlic clove, minced
2 tablespoons tahini
Juice of 1 lime
2 tablespoons low-sodium soy sauce
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup olive oil

For salad

6 ounces soba noodles
2 cups shredded red cabbage
1 cup shredded carrots
1 red bell pepper, thinly sliced
4 scallions, thinly sliced
1/3 cup chopped cilantro plus more for serving
2 tablespoons sesame seeds plus more for serving

Instructions

To make the dressing, whisk the ginger, garlic, tahini, lime juice, soy sauce, salt, pepper and oil in a small bowl.
Cook the soba noodles according to package instructions in a large pot of boiling water. Use tongs to transfer the cooked noodles to a bowl of cold water to stop them from cooking. Then drain them.
In a large bowl, stir the noodles with the dressing.
Fold in the cabbage, carrots, red peppers, scallions, cilantro and sesame seeds.
Spoon into a serving dish or divide into smaller bowls and top with additional sesame seeds and cilantro as desired.

Video

Notes

The dressing and the salad can be made up to 2 days in advance. Store them in separate airtight containers in the refrigerator. Let the dressing sit at room temperature for 15 minutes before stirring it into the salad.

Store leftovers in an airtight container in the refrigerator up to 3 days. The cabbage, carrots and peppers will lose some of their crispness the longer you store them.

Nutrition