There’s nothing better on a hot day than a cold and refreshing vegan soba noodle salad. Tossed with fresh cucumber, carrots, and cabbage, swimming with a delicious, saucy dressing, and topped with sesame seeds, this vegan soba noodle salad boasts so much flavor in every bite. The best part? This better than takeout dish can be made at home in about 10 minutes. AND leftovers taste just as good the next day, if not better.
Why You’ll Love Vegan Soba Noodle Salad
- Soba noodles! If you’ve never had soba noodles, you’re missing out. And if you have, you know what I’m talking about! Soba noodles, made from buckwheat, taste naturally earthy and nutty. They are somewhat similar to pasta—but they’re more versatile, Japanese, and tastier! Soba noodles have great flavor and texture, and tastes great when served cold.
- A different take on salad. Let’s be honest. It’s painfully easy to get bored of salad. That’s why you need to mix things up with this vegan soba noodle salad! A distinctive dressing, tasty noodles, and veggies you might not normally eat with salad make this dish extra special.
- Fast and easy to make. Vegan soba noodle salad comes together in 20 minutes or less, making it a great meal to have when you’re short on time or energy. Plus, it's super easy to customize with whatever veggies that you have on hand.
Ingredients and Substitutions
To make this easy and delicious vegan soba noodle salad, you will need the following ingredients:
- buckwheat soba noodles
- red cabbage
- carrots
- cucumber
- fresh cilantro
- sesame seeds
- creamy sesame garlic dressing - tahini (or peanut butter), soy sauce, black rice vinegar (or balsamic vinegar), garlic, and black pepper bring incredible flavours to the dressing, making it a delicious sauce to cover the cold noodles in.
You can also customize this vegan soba noodle salad with other ingredients, including: broccoli, peanuts, edamame, mushrooms, green onions, bell peppers, and red chili flakes.
How to Make the Best Soba Noodle Salad
- Cook the noodles. Bring a large pot of water to a boil over medium high heat. Add soba noodles and and cook fully according to package directions, about 7-8 minutes. Stir occasionally to help separate the noodles. Once cooked, rinse under cold water and drain well in a colander.
- Make the dressing. Meanwhile, in a small bowl, combine all the dressing ingredients and whisk together until blended and smooth, about 1 minute.
- Assemble the salad. In a large mixing bowl, add soba noodles, cabbage, carrot, cucumber, cilantro, sesame seeds and dressing. Toss well to coat and serve immediately.
Tips and Tricks
- How to store: You can store vegan soba noodle salad in an airtight container in the refrigerator for up to 3 days.
- Made-ahead tips: You can make this salad up to 3 days ahead of time. For the best results, you can wait to add in the cucumber and cilantro as they may absorb more water the longer they sit. Either way, it's still delicious.
- Add in extra protein: For a vegan- and vegetarian-friendly protein, try tofu or chickpeas. If you are not vegan, add in any protein that you like, such as chicken satay, roasted pork, pan-seared salmon, or shrimp.
More Asian-inspired Salads
- Cold Noodles with Peanut Butter Sauce
- Chinese Garlic Cucumber Salad
- Asian Cold Noodle Salad
- Gomae Spinach Salad
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Recipe
Vegan Soba Noodle Salad
- Total Time: 10 minutes
- Yield: 2-3 servings
- Diet: Vegan
Description
There’s nothing better on a hot day than a cold and refreshing vegan soba noodle salad, tossed with fresh vegetables and a delicious saucy dressing.
Ingredients
- 6 oz. buckwheat soba noodles (about 1 ½ cups)
- 1 cup red cabbage, thinly shredded
- 1 cup carrots, peeled and thinly shredded
- 1 cup cucumber, thinly sliced
- ¼ cup fresh cilantro, finely chopped
- 1 teaspoon sesame seeds
For the dressing:
- 1 tablespoon tahini sauce (or peanut butter)
- 1 tablespoon soy sauce
- 1 tablespoon black rice vinegar (or balsamic vinegar)
- 1 teaspoon garlic, minced
- ½ teaspoon ground black pepper
Instructions
- Bring a large pot of water to a boil over medium high heat. Add soba noodles and and cook fully according to package directions, about 7-8 minutes. Stir occasionally to help separate the noodles. Once cooked, rinse under cold water and drain well in a colander.
- In a small bowl, combine all the dressing ingredients and whisk together until blended and smooth, about 1 minute.
- In a large mixing bowl, add soba noodles, cabbage, carrot, cucumber, cilantro, sesame seeds and dressing. Toss well to coat and serve immediately.
Notes
How to store: You can store vegan soba noodle salad in an airtight container in the refrigerator for up to 3 days.
Made-ahead tips: You can make this salad up to 3 days ahead of time. For the best results, you can wait to add in the cucumber and cilantro as they may absorb more water the longer they sit. Either way, it's still delicious.
Add in extra protein: For a vegan- and vegetarian-friendly protein, try tofu or chickpeas. If you are not vegan, add in any protein that you like, such as chicken satay, roasted pork, pan-seared salmon, or shrimp.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Salad
- Method: Tossed
- Cuisine: Japanese
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Lauren says
This recipe packs a ton of flavor and was so simple to throw together! Very refreshing, will definitely make again
Claudia Lamascolo says
These were super easy to make and everyone asked me to make this salad again it's delicious!
Sam Hu | Ahead of Thyme says
Yay that makes me so happy to hear! Thank you!
Liz says
Yum!! Such a great recipe!! I've been looking for more ways to use soba noodles and this is perfect
Sam Hu | Ahead of Thyme says
Thanks so much Liz! So glad you liked it!