This Soba Noodle Salad with Peanut Dressing is fresh, colorful, and packed with flavor. Nutty buckwheat noodles are tossed with crunchy vegetables, fresh herbs, and a creamy homemade peanut dressing. It makes an easy lunch, light dinner, or refreshing side dish.
Ingredients
For the Salad
- 8 oz (225 g) soba noodles
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 1 cup shredded purple cabbage
- 1 cucumber, thinly sliced
- 3 green onions, sliced
- ½ cup fresh cilantro, chopped
- ¼ cup roasted peanuts, roughly chopped
- 1 tablespoon sesame seeds
For the Peanut Dressing
- ½ cup creamy peanut butter
- 3 tablespoons soy sauce
- 2 tablespoons fresh lime juice
- 1 tablespoon honey or maple syrup
- 1 tablespoon sesame oil
- 1 teaspoon rice vinegar
- 1 clove garlic, minced
- 1 teaspoon freshly grated ginger
- 2–4 tablespoons warm water, as needed
- ½ teaspoon red pepper flakes, optional
Instructions
1. Cook the Soba Noodles
Bring a large pot of water to a boil.
Cook the soba noodles according to the package directions until tender.
Drain and immediately rinse them under cold running water. Toss gently to prevent them from sticking together.
Set aside to drain thoroughly.
2. Make the Peanut Dressing
In a bowl, whisk together the peanut butter, soy sauce, lime juice, honey or maple syrup, sesame oil, rice vinegar, garlic, ginger, and red pepper flakes if using.
Gradually whisk in warm water, one tablespoon at a time, until the dressing reaches a smooth, pourable consistency.
Taste and adjust the seasoning if needed. Add a little more lime juice for brightness or honey for sweetness.
3. Assemble the Salad
Place the cooled soba noodles in a large bowl.
Add the carrots, bell pepper, cabbage, cucumber, green onions, and cilantro.
Pour the peanut dressing over everything and toss gently until the noodles and vegetables are evenly coated.
4. Garnish and Serve
Transfer the salad to a serving bowl.
Top with chopped roasted peanuts and sesame seeds.
Serve immediately, or refrigerate for 20–30 minutes for an extra-refreshing chilled salad.
Tips for the Best Soba Noodle Salad
- Rinse soba noodles thoroughly with cold water after cooking to remove excess starch and prevent them from becoming sticky.
- Don’t add all the water to the peanut dressing at once. Add it gradually until you reach the consistency you prefer.
- For extra crunch, add sliced radishes, edamame, or bean sprouts.
- A little fresh lime juice just before serving brightens the entire salad.
- If preparing ahead, reserve a little dressing and toss it through the salad just before serving.
Easy Variations
Add shredded cooked chicken, grilled shrimp, crispy tofu, or edamame to turn this salad into a more substantial meal.
For a spicy version, increase the red pepper flakes or add a small amount of chili garlic sauce.
For a vegetarian version, use a vegetarian-friendly soy sauce and add tofu or edamame for extra protein.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. The noodles may absorb some of the dressing as they sit, so add a small splash of water or extra dressing before serving.
Prep Time: 15 minutes
Cook Time: 5–8 minutes
Total Time: About 25 minutes
Servings: 4