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Soba Noodle Salad on plates with utensils
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Cold Soba Noodle Salad with Tahini Dressing

Cold soba noodles, fresh veggies, cranberries, and a tahini vinaigrette make for a refreshing and light lunch or dinner.
Course Cold Noodles
Cuisine Asian inspired
Prep Time 15 minutes
Cook Time 4 minutes
Total Time 14 minutes
Servings 4 servings
Author Bessie Bakes

Ingredients

For the Noodles

  • 1 package Soba Noodles 9.5-12 oz package
  • one half of a Red Bell Pepper finely diced
  • one half of a Yellow Bell Pepper finely diced
  • 3 Tbsp Red onion finely diced
  • 1/4 cup Dried Cranberries
  • 2 Tbsp Scallions chopped
  • 1 Tbsp Orange Juice
  • Drizzle of Toasted Sesame oil
  • 1/4 cup toasted cashew or peanuts chopped

For the Tahini Vinaigrette

  • Juice of one Lime
  • 1/4 cup Neutral Oil like grapeseed, canola, or other neutral oil
  • 2 Tbsp Soy Sauce or Tamari for gluten free version
  • 1 Tbsp Tahini
  • 1 tsp Garlic finely chopped
  • 1 tsp Ginger grated or finely chopped
  • 1 tsp Honey
  • dash of White Pepper

Instructions

  • Heat a large pot of water on the stovetop on high heat.
  • Meanwhile, soak the cranberries in orange juice.
  • Chop the veggies, scallions, garlic, and ginger.

For the Tahini Dressing

  • Whisk the tahini, soy sauce, lime juice, garlic, ginger, honey, and white pepper. Whisk in oil until emulsified.
  • Salt the boiling water and cook the soba noodles according to package directions. Drain and rinse under cool water and drain again. Drizzle with sesame oil and separate a bit to prevent the noodles from sticking together.
  • Remove the cranberries from the orange juice and set aside.
  • Add the reserved liquid from the cranberries to the vinaigrette.
  • Combine the noodles, veggies, vinaigrette and serve immediately with a dash of sesame oil and scallions or cover and chill in the fridge. You can also serve this warm!

Notes

Recipe Notes
  • You can chop the bell peppers, red onions, and scallions in advance and put cover them in containers and place in the fridge up to one day ahead.
  • Chop the cashews and place covered on the counter at room temp.
  • Make the dressing and cover in the fridge for up to three days in advance.
  • This dish can be kept chilled for one day, but keep in mind the noodles may soften the longer they sit in the fridge.
  • Don't overcook the noodles as they will fall apart and won't have good texture
Veggie Substitutions
  • Zucchini
  • Cucumbers
  • Squash