Japanese soba noodle salad with root vegetables Recipe
This salad combines chilled buckwheat soba noodles with crunchy root vegetables and a light soy–sesame dressing. In Japan, similar dishes are often eaten in summer as a cold lunch or a side for grilled fish. For a European palate, it’s something between a pasta salad and a light main course.
Prep Time
20 min
Cook Time
8 min
Total Time
28 min
Servings
3
Ingredients
- soba noodles - 180 g
- carrot - 1 pc
- white radish (daikon) - 120 g
- cucumber - 0.5 pc
- chives - 2 tbsp
- sesame seeds - 1.5 tbsp
- soy sauce - 3 tbsp
- rice vinegar - 2 tbsp
- sesame oil - 1.5 tbsp
- sugar - 1 tsp
- ginger - 1 tsp
Main Ingredient:
soba noodles
Preparation
- Cook the soba noodles according to the package instructions, usually 4–6 minutes in salted water, until tender but springy.
- Drain the noodles in a colander and immediately rinse under cold water, stirring with your fingers to stop the cooking and remove excess starch; drain well.
- Peel the carrot and cut it into thin matchsticks, or use a vegetable peeler to make thin ribbons.
- Peel the daikon and also cut it into thin matchsticks; slice the cucumber into thin half-moons or sticks.
- Finely chop the chives.
- Toast the sesame seeds in a dry pan over medium heat for 2–3 minutes, until lightly browned and fragrant; remove from the heat.
- In a small bowl, mix together the soy sauce, rice vinegar, sesame oil, sugar and finely grated ginger until the sugar dissolves.
- In a large bowl, combine the soba noodles, carrot, daikon and cucumber, pour over the dressing and gently toss until everything is well coated.
- Add the chopped chives and most of the sesame seeds, and toss again.
- Transfer the salad to bowls or plates, sprinkle with the remaining sesame seeds and serve at room temperature or lightly chilled.
Storage
No storage information available for this dish.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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