Soba Noodle Salad

by Nicole
Soba Noodle Salad

This Soba Noodle Salad has been a crowd pleaser for years! Gluten-free, vegetarian and vegan friendly. I have family members who continually ask that I make this again and again at our next gathering. A combination of cooked noodles, with crisp fresh vegetables, and a creamy and delicious tahini sauce!

I opt for brown rice noodles, but you could use any noodles of your choice. Long spaghetti noodles work just as well as shorter noodle shapes like spirals or penne. I personally like this brand.

As well, use whichever vegetables you have on hand in the fridge. I like to sometimes add in baked or steamed veggies if I have them on hand, such as cauliflower, broccoli, carrots, etc. Baked sweet potato chunks in particular would pair really well with this dish! You can mix it up and use some vegetables which are steamed/baked and some that are raw.

The dressing is also totally customizable. We like it just as it is, but if you prefer to have a little more heat, add additional dashes of cayenne or other spices. If you prefer a sweeter sauce, increase the honey. You could even use maple sweetener for a different twist!

I hope you enjoy this Soba Noodle Salad recipe as much as my family and I do!

Soba Noodle Salad

A great main dish to make for any gathering! Loved by all.
Course: Main Course


  • blender
  • Stove/Cooktop
  • Medium Pot
  • cookie sheet


Salad Ingredients

  • 1 package brown rice spaghetti noodles or other noodles of your choice
  • 1/4 red cabbage, shredded
  • 3/4 red pepper, diced
  • 2 carrots, shredded
  • 1/2 cucumber, diced
  • 15 cherry tomatoes, halved
  • 2 Tbsp hemp seeds
  • 2 Tbsp pumpkin seeds
  • 1 Tbsp sesame seeds

Dressing Ingredients

  • 1/2 cup olive oil
  • 2 Tbsp seasoned rice vinegar
  • 4 Tbsp tamari
  • 1/2 cup tahini
  • 1 inch piece ginger
  • 1 clove garlic
  • 1/4 cup honey
  • 2 lime, juiced
  • dash sesame seeds
  • dash sea salt
  • dash cayenne



  • Add all of the ingredients to a blender. Blend until smooth


  • Cook the pasta according to the directions on the package. (Cook to al dente).
  • Once it is done, drain, rinse with cold water, and add to a large mixing bowl. Toss the the pasta with a bit of olive oil or grape seed oil until lightly coated. Spread out on the cookie sheet to cool.
  • Shred the red cabbage (I find a mandolin works well, but you cold do it by hand or with a food processor). Dice and shred the rest of the vegetables.
  • Put the cooled pasta back into the mixing bowl. Drizzle in some of the sauce, enough to coat it well. (The pasta really soaks up the sauce. Instead of pouring all of the sauce in, I prefer to just lightly coat the noodles and then have the sauce on the side which can be drizzled over each individual served plate).
  • Transfer the noodles to a serving platte. Layer on the vegetables. I like to start with the cabbage, then carrot, peppers, cucumber, and tomato.
  • Sprinkle the hemp, sesame, and pumpkin seeds on top.
  • Serve, and enjoy!

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