Cold Peanut Sesame Soba Salad With Cucumbers and Scallions

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes

Quick Ingredients

• 8 oz (225 g) dried soba noodles
• 1 1/2 cups (about 150 g) thinly sliced cucumber
• 1 cup (about 70 g) shredded carrot (optional but nice)
• 4 scallions, thinly sliced
• 1/4 cup (60 g) creamy peanut butter
• 3 tbsp unseasoned rice vinegar
• 3 tbsp soy sauce or tamari
• 1 tbsp toasted sesame oil
• 1 1/2 tbsp honey or maple syrup
• 1 tbsp finely grated fresh ginger
• 1 small garlic clove, minced
• 3–5 tbsp warm water (to thin dressing)
• 2 tbsp toasted sesame seeds
• 2 tbsp chopped roasted peanuts
• Lime wedges, for serving (optional)

Do This

• 1. Bring a large pot of water to a rolling boil (about 212°F / 100°C). Cook soba according to package (usually 4–6 minutes) until just tender.
• 2. Drain noodles, immediately rinse under very cold water, tossing until cool; drain well.
• 3. In a bowl, whisk peanut butter, rice vinegar, soy sauce, sesame oil, honey, ginger, and garlic. Whisk in 3–5 tbsp warm water until smooth and pourable.
• 4. Prep vegetables: thinly slice cucumber, shred carrot, and slice scallions.
• 5. In a large bowl, combine cooled soba, cucumber, carrot, and most of the scallions. Pour on dressing and toss gently until everything is coated.
• 6. Top with remaining scallions, sesame seeds, chopped peanuts, and lime wedges. Serve cold or at cool room temperature.

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Why You’ll Love This Recipe

• Cold, refreshing soba noodles tossed in a creamy, tangy peanut-sesame dressing that is deeply flavorful but easy to make.
• Crisp cucumbers and scallions add crunch and freshness to balance the rich, nutty sauce.
• Perfect for make-ahead lunches, picnics, or light dinners; it keeps well and tastes great chilled.
• Easily adaptable: make it vegan, gluten-free, or add your favorite protein with simple swaps.

Grocery List

• Produce: Cucumber, carrots, scallions, fresh ginger, garlic, limes (optional).
• Dairy: None required (recipe is naturally dairy-free).
• Pantry: Dried soba noodles, creamy peanut butter, unseasoned rice vinegar, soy sauce or tamari, toasted sesame oil, honey or maple syrup, roasted peanuts, sesame seeds, salt (optional) and pepper.

Full Ingredients

For the Soba Salad

• 8 oz (225 g) dried soba noodles
• 1 1/2 cups (about 150 g) cucumber, halved lengthwise and thinly sliced into half-moons
• 1 cup (about 70 g) shredded carrot (from 1 medium carrot; optional but adds great color and crunch)
• 4 scallions, thinly sliced (white and green parts divided)

For the Bright Peanut-Sesame Dressing

• 1/4 cup (60 g) creamy peanut butter (natural or regular)
• 3 tbsp (45 ml) unseasoned rice vinegar
• 3 tbsp (45 ml) soy sauce or tamari (use low-sodium if preferred)
• 1 tbsp (15 ml) toasted sesame oil
• 1 1/2 tbsp (22 ml) honey or maple syrup
• 1 tbsp finely grated fresh ginger (about a 1-inch piece)
• 1 small garlic clove, finely minced or grated
• 3–5 tbsp (45–75 ml) warm water, as needed to thin to a pourable consistency
• Optional: 1–2 tsp chili-garlic sauce or sriracha, for a spicy kick

For Serving & Garnish

• 2 tbsp toasted sesame seeds (white, black, or a mix)
• 2 tbsp chopped roasted peanuts (salted or unsalted)
• Lime wedges, for squeezing over the top (optional but bright and delicious)
• Freshly ground black pepper, to taste (optional)

Step-by-Step Instructions

Step 1: Boil the Water and Cook the Soba

Fill a large pot with water, leaving enough room for the noodles to move freely. Bring the water to a full, rolling boil over high heat; this will be around 212°F / 100°C at sea level. Add the soba noodles, gently stirring for the first 30 seconds to prevent sticking. Cook according to the package directions, usually 4–6 minutes, until the noodles are just tender but not mushy. Taste a noodle at the earliest suggested time; soba can go from perfect to overcooked quickly.

Step 2: Rinse and Cool the Noodles

As soon as the soba is cooked, drain it in a colander. Immediately run the noodles under very cold running water, tossing them with your hands to stop the cooking and rinse off excess starch. Continue until the noodles feel completely cool, about 1–2 minutes. This step is important for a cold salad; it keeps the noodles from becoming sticky and gummy. Shake the colander well to remove as much water as possible, then set aside to drain while you prepare the dressing and vegetables.

Step 3: Make the Peanut-Sesame Dressing

In a medium bowl, combine the peanut butter, rice vinegar, soy sauce or tamari, toasted sesame oil, honey or maple syrup, grated ginger, and minced garlic. If using chili-garlic sauce or sriracha, add it now. Whisk until the mixture is thick and fairly smooth. Slowly whisk in 3 tbsp (45 ml) warm water, one tablespoon at a time, until the dressing becomes smooth, glossy, and pourable. If it still feels too thick to coat the noodles easily, add up to 2 more tablespoons of warm water, whisking well after each addition. Taste and adjust: add a pinch more sweetener for balance, an extra splash of rice vinegar for brightness, or a bit more soy sauce for saltiness if needed.

Step 4: Prep the Vegetables

While the noodles finish draining, prepare the vegetables. Cut the cucumber in half lengthwise, scrape out any large seeds if needed, and slice into thin half-moons to make about 1 1/2 cups. Shred the carrot using a box grater or julienne peeler to yield about 1 cup. Thinly slice the scallions, keeping the white and light green parts in one pile and the dark green tops in another; you will use the darker parts as a fresh garnish later. Having everything prepped and ready makes it easy to assemble the salad quickly.

Step 5: Toss the Noodles with Dressing and Veggies

Transfer the well-drained, cooled soba noodles to a large mixing bowl. Add the cucumber, shredded carrot, and the white and light green parts of the scallions. Give the dressing a quick stir, then pour most of it over the noodles, reserving a few tablespoons in the bowl in case you want extra at the end. Using clean hands or tongs, gently toss everything together until the noodles are evenly coated and the vegetables are well distributed. If the salad seems a bit dry or the noodles have absorbed more than expected, drizzle on the remaining dressing and toss again.

Step 6: Taste, Adjust, and Garnish

Taste the soba salad and adjust the seasoning: you might want a pinch more salt (if your soy sauce is low-sodium), another squeeze of rice vinegar for brightness, or a touch more sweetness to round everything out. Transfer the salad to a serving platter or individual bowls. Sprinkle the dark green scallion tops over the salad, then add the toasted sesame seeds and chopped roasted peanuts for crunch. If using lime, tuck a few wedges around the edges or squeeze some juice lightly over the top. Finish with a few grinds of black pepper, if you like.

Step 7: Chill or Serve

You can serve the salad right away at cool room temperature, or cover and chill it for 20–30 minutes to let the flavors mingle and the salad become fully cold. If chilling for longer (more than 1 hour), be aware that the noodles will continue to absorb the dressing. When ready to serve, toss the salad again; if it seems a little dry, loosen it with a small splash of water, soy sauce, or an extra drizzle of sesame oil and rice vinegar. Serve with extra lime wedges, sesame seeds, and peanuts on the side, if desired.

Pro Tips

• Rinse thoroughly: Cold running water and gentle tossing are key to keeping soba noodles springy instead of sticky. Do not skip this step.
• Control dressing thickness: Add warm water gradually until the dressing is silky and coats the back of a spoon but still pours easily. Thicker dressing will clump on the noodles.
• Taste as you go: Rice vinegar, soy sauce, and peanut butters can vary in intensity. Adjust salt, tang, and sweetness at the end to get a balanced, bright flavor.
• Use toasted sesame oil, not plain: Toasted sesame oil has a deep, nutty aroma that is essential to the flavor of this dish; regular sesame oil is too neutral.
• Keep some dressing back: Reserving a bit of dressing lets you refresh leftovers or adjust the salad just before serving, especially if it has been chilled.

Variations

• Spicy Soba Salad: Add 1–2 tablespoons chili-garlic sauce, sriracha, or chili crisp to the dressing, and sprinkle red pepper flakes or extra chili crisp on top.
• Protein Boost: Add shredded rotisserie chicken, seared tofu cubes, or edamame to make this a more filling main dish. Toss them in with the noodles before adding the dressing.
• Gluten-Free Version: Use 100% buckwheat soba (or rice noodles) and tamari instead of soy sauce. Always check labels to ensure all ingredients are gluten-free.

Storage & Make-Ahead

This peanut-sesame cold soba salad keeps well in an airtight container in the refrigerator for up to 3 days. For the best texture, store a small portion of the dressing separately and toss it with the salad just before serving to refresh the noodles, which tend to absorb sauce as they sit. If making ahead for lunches, portion the salad into containers and pack extra peanuts, sesame seeds, and lime wedges separately so they stay crunchy and bright. The salad is meant to be eaten cold or at cool room temperature; there is no need to reheat. If the noodles feel a bit firm straight from the fridge, let the salad sit at room temperature for 10–15 minutes and toss with a splash of water, soy sauce, or rice vinegar to loosen.

Nutrition (per serving)

Approximate values for 1 of 4 servings: about 400 calories; 14 g protein; 50 g carbohydrates; 17 g fat; 3 g saturated fat; 5 g fiber; 800 mg sodium (will vary based on soy sauce type and added salt). These numbers are estimates and will change with any substitutions or added proteins.