Save There's something almost meditative about making this salad on a sweltering afternoon when your kitchen feels like it's radiating heat. I discovered cold noodle salad during a summer when I was too tired to cook anything warm, so I boiled some soba noodles, doused them in ice water, and started throwing together whatever crisp vegetables I had on hand. The sesame-ginger dressing came together almost by accident—a whisked combination of pantry staples that somehow tasted like it belonged in a proper Asian restaurant.
I remember bringing this to a potluck at my neighbor's house, and it was gone in minutes—people kept coming back for seconds while barely touching the heavier casseroles. Someone asked if I'd ordered it from a restaurant, which made me laugh because it's almost absurdly simple to make once you understand that the dressing is where all the magic lives.
Ingredients
- Soba or rice noodles (250 g): Soba has a slightly nutty flavor that plays beautifully with ginger, but rice noodles work just as well if that's what you have.
- Carrot, julienned: Cut thin so it stays tender and absorbs the dressing rather than staying woody.
- Red bell pepper, thinly sliced: The sweetness balances the salty-tangy dressing perfectly.
- Cucumber, seeded and julienned: Seeding matters here—too much water and your salad becomes soggy by hour two.
- Spring onions, finely sliced: Those raw onion rings add a sharp bite that keeps the whole dish from feeling one-note.
- Red cabbage, thinly shredded: It holds up better than regular cabbage and gives you that satisfying crunch.
- Fresh cilantro, chopped: If you're cilantro-averse, substitute with mint or basil—don't skip the herb element entirely.
- Soy sauce (3 tbsp): This is the backbone of your dressing, so use one you actually like tasting on its own.
- Rice vinegar (2 tbsp): The acidity brightens everything without overpowering the delicate noodles.
- Toasted sesame oil (2 tbsp): The toasted kind is essential—it has color, fragrance, and depth that regular sesame oil lacks.
- Honey or maple syrup (1 tbsp): A small amount rounds out the sharp edges and prevents the dressing from tasting aggressively salty.
- Fresh ginger, finely grated (1 tbsp): Ginger that's been sitting in your fridge for weeks works fine; fresh ginger just makes you feel better about yourself.
- Garlic clove, minced (1): One clove is enough—garlic is loud and you want the other flavors to be heard too.
- Sriracha or chili sauce (1 tsp, optional): Add this if you like heat, skip it if you don't; the salad is perfect either way.
- Toasted sesame seeds (1 tbsp): Toasted seeds add a toasty depth that raw sesame seeds simply cannot match.
- Roasted peanuts or cashews (2 tbsp, chopped): The crunch and richness prevent the salad from tasting too light and vegetable-forward.
- Additional sesame seeds for topping: A scattered handful makes it look intentional and adds another textural layer.
Instructions
- Boil and chill the noodles:
- Cook the noodles until they're just tender but still have a tiny bit of resistance when you bite them, then drain and run them under cold water until they're completely cool. This stops the cooking and prevents clumping.
- Prepare your vegetables:
- Slice and julienne everything into uniform, bite-sized pieces so they all cook at the same speed through the dressing. Having everything prepped before you make the dressing keeps the rhythm moving.
- Whisk the dressing:
- Combine soy sauce, rice vinegar, sesame oil, honey, ginger, garlic, Sriracha if using, and sesame seeds in a small bowl and whisk until the honey dissolves and everything emulsifies slightly. The dressing should taste bold enough to season the noodles without being overwhelming.
- Toss everything together:
- In a large bowl, combine the cooled noodles, all your vegetables, and cilantro, then pour the dressing over and toss with purpose so every strand of noodle gets coated. Don't be timid with the mixing.
- Serve and taste:
- Divide among bowls, scatter the peanuts and extra sesame seeds on top, and taste a bite before serving to adjust salt or acidity if needed. Every batch of soy sauce and vinegar behaves slightly differently.
Save The best part about this salad is watching people's faces when they taste it for the first time—there's always a moment of surprise that something so straightforward tastes so complete. It became my go-to answer whenever someone asked what I wanted for dinner during the hot months, which meant I made it dozens of times until I could practically do it blindfolded.
How to Make It a Complete Meal
On its own, this salad is light and refreshing, but if you need something more substantial, add a protein source. Chilled shrimp scattered on top feels elegant and takes fifteen minutes if you buy them pre-cooked; grilled chicken adds smokiness; silken tofu absorbs the dressing beautifully if you press it first to remove excess moisture. I've made it all three ways depending on what was in my refrigerator, and none of them feel like cheating.
Storage and Make-Ahead Tips
The vegetables and dressing keep separately in the refrigerator for up to three days, which makes this a dream for meal prepping. You can cook the noodles the night before, store them in an airtight container, and assemble everything fresh right before serving. The only caveat is that if you dress it all together more than a few hours ahead, the noodles will continue absorbing liquid and the texture shifts from perfectly al dente to soft.
Variations and Substitutions
This salad is forgiving enough to adapt to whatever's in season or what you have on hand. In spring, I've used sugar snap peas and green onions; in late summer, I've added charred corn kernels and chopped tomatoes. The core of sesame, ginger, and soy sauce is strong enough to hold it all together even when you swap half the vegetables.
- For gluten-free, swap soy sauce for tamari and soba noodles for rice noodles without any other adjustments.
- For nut allergies, omit the peanuts entirely or replace them with crispy chickpeas roasted with sesame oil.
- For extra richness, add a drizzle of chile oil at the end instead of Sriracha in the dressing itself.
Save This is the kind of recipe that sits comfortably in your rotation forever, never getting old because it tastes like summer and feels like taking care of yourself. Make it once and it becomes the thing people request at your house when the weather turns hot.
Recipe FAQs
- → What noodles work best for this salad?
Dried soba or rice noodles are ideal as they absorb the dressing well and provide a pleasing texture when chilled.
- → Can I prepare the dressing in advance?
Yes, the sesame-ginger dressing can be whisked ahead of time and stored in the refrigerator for up to 2 days.
- → How can I make this salad gluten-free?
Use tamari instead of soy sauce and opt for rice noodles instead of soba to keep it gluten-free.
- → Are there alternative toppings besides peanuts?
Yes, roasted cashews or crunchy seeds work well as toppings, especially if nut allergies are a concern.
- → Can protein be added to this dish?
Grilled chicken, shrimp, or tofu can be added for extra protein and to make the salad more substantial.
- → Is it better served immediately or chilled?
It can be enjoyed right away, but chilling for an hour lets flavors meld and enhances the overall freshness.