Cold Carrot Soba Noodle Salad Recipe

This cold soba noodle dish bursts with fresh, vibrant flavors in every bite. Crisp carrot and cucumber "noodles" are tossed with the tender soba and coated in a silky, subtly spicy ginger sauce. Light yet incredibly satisfying, one bowl won't be enough!

Prep Time30

Cook Time5

Total Time35

Course: Salad

Cuisine: Asian

Keyword: Asian comfort foods, salads with Asian flavors

Servings:

Calories: 379kcal

Author: Valentina K. Wein

Equipment

Ingredients

For the dressing

2 tablespoons low-sodium soy sauce or Tamari
2½ tablespoons unseasoned rice vinegar
2½ tablespoons mirin (sweet rice wine)
1½ tablespoons fresh ginger pulp
1 tablespoon minced garlic
1 tablespoon chili paste
3 tablespoons avocado oil (or other neutral oil like vegetable)

For the Salad

½ pound dry soba noodles
1 pound carrots, peeled and julienned (you will need about 5 cups)*
½ pound cucumber, washed, dried and julienned (you will need about 1 cup sliced)*
¼ pound green onions (about 6), washed, dried, thinly sliced, both whites and greens (you will need 1 cup sliced)
chili flakes for garnish (optional)

US Customary - Metric

Instructions

For the dressing

In a small mixing bowl or jar with a lid, mix all of the ingredients together. Use a whisk if you're using a bowl, and with the lid on tightly, shake it to mix if you're using a jar. Set aside.

For the Salad

Cook the soba. Before you begin you should consult your soba noodle package directions, in case they differ from mine.
Bring a medium-sized pot of water to a boil, then add the dry noodles. Stir to be sure all of the noodles are separated and then turn the heat to low and gently simmer until they are tender, about 4 minutes 5. Drain the noodles and rinse them briefly with very cold water.
Combine all of the ingredients. Add the cooked soba to a large mixing bowl with the carrots, cucumber, and green onions. Then drizzle the dressing over everything and gently toss until it's well coated.
Refrigerate and serve. Though not necessary, I like to refrigerate the salad for about 10 minutes before serving. Sprinkle with chili flakes if desired and serve.

Notes

Nutritional information is automatically calculated, so it should only be used as an estimate.

Nutrition