Easy Soba Noodle Salad

Emily Jacobs


For the dressing

  • 2 Tablespoons  rice-wine vinegar
  • 2 Tablespoons  white miso
  • 2 Tablespoons  soy sauce
  • 2 Tablespoons  honey
  • 2 Tablespoons  lime juice
  • 1 Teaspoon  grated ginger

For the salad

  • 9 1/2 Ounces  soba noodles
  • 1/2 Cup  thinly sliced radishes
  • 1/2 Cup  thinly sliced scallions
  • 1/2 Cup  diced green bell pepper
  • 1 Cup  peeled and sliced cucumbers
  • 1 Cup  shredded carrots
  • 1 Tablespoon  sesame seeds

Buckwheat soba noodles are dressed with miso dressing and tossed with fresh vegetables. 

Click here to see 10 Quick and Easy Vegetarian Recipes


For the dressing

Whisk all the ingredients together in a large bowl.

For the salad

Fill a large pot with water and bring to a boil. Add in the soba noodles and cook for 4 minutes. Drain, rinse under cold water, and drain again.

Add the soba noodles to the large bowl with the dressing and mix to combine. Add in the radishes, scallions, bell peppers, cucumbers, and carrots. Stir to combine. Cover with plastic wrap and refrigerate for 30 minutes for flavors to meld and for salad to chill.

In a small skillet, dry-roast the sesame seeds over medium heat for about 3 minutes, until toasted and fragrant. Sprinkle over chilled salad for serving.

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