Cold Soba Salad with Crisp Vegetables

Photo: Leo Gong; Styling: Karen Shinto

The gentle, nutty flavor of soba noodles, which are made with buckwheat flour, complements the fresh crunch of vegetables in this cold side salad.

Yield: Serves 12
Recipe from Sunset

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Recipe Time

Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 81
  • Calories from fat: 9%
  • Protein: 3g
  • Fat: 0.8g
  • Saturated fat: 0.0g
  • Carbohydrate: 16g
  • Fiber: 1.1g
  • Sodium: 207mg
  • Cholesterol: 0.0mg


  • 8 ounces dried soba noodles
  • 1/4 cup reduced-sodium soy sauce
  • 2 tablespoons mirin
  • 1 tablespoon unseasoned rice vinegar
  • 1/2 teaspoon toasted sesame oil
  • 1 teaspoon sugar
  • 1 English cucumber, halved and sliced
  • 1 medium carrot, cut into 2-in. matchsticks
  • 1 chunk daikon (about 6 oz.), cut into 2-in. matchsticks
  • 1 red bell pepper, halved and sliced thinly
  • 1 yellow bell pepper, halved and sliced thinly
  • 4 green onions, sliced diagonally


  1. 1. Cook soba as package directs. Drain, cool, and pat dry with towels.
  2. 2. Mix soy sauce, mirin, vinegar, sesame oil, and sugar in a small bowl.
  3. 3. Combine noodles and vegetables in a large serving bowl. Pour half the dressing over noodles, tossing well to coat. Serve with remaining dressing on the side.
  4. Note: Nutritional analysis is per 1-cup serving without extra dressing.
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