Quick Recipe Version (TL;DR)

Yield: 4 servings (main) or 6 servings (side)
Prep Time: 25 minutes
Cook Time: 12 minutes
Total Time: 52 minutes (includes 15 minutes chilling)

Quick Ingredients

8 oz (225 g) dry buckwheat soba noodles
2 cups (140 g) shredded purple cabbage
1 cup (110 g) carrots, matchsticks or shredded
1 cup (155 g) shelled edamame (thawed, or cooked if frozen)
1 cup (130 g) cucumber, thin half-moons
3 scallions, thinly sliced
3 tbsp (45 ml) rice vinegar
2 tbsp (30 ml) low-sodium soy sauce (or tamari)
2 tbsp (30 ml) toasted sesame oil
2 tbsp (30 ml) neutral oil (avocado, grapeseed, or canola)
1 tbsp (15 ml) honey or maple syrup
1 tbsp (15 g) fresh ginger, finely grated
1 small garlic clove, finely grated or minced
1 tbsp (15 ml) lime juice (about 1/2 lime)
1 tbsp toasted sesame seeds
Optional: 1 lb (450 g) boneless skinless chicken breasts (grilled, sliced)

Do This

1) Cook soba in boiling water for 4–5 minutes; rinse under cold water and drain well.
2) Whisk rice vinegar, soy sauce, sesame oil, neutral oil, honey, ginger, garlic, and lime juice.
3) Prep the vegetables (cabbage, carrots, cucumber, scallions) and edamame.
4) Toss soba with veggies and dressing until evenly coated.
5) Chill 15 minutes for best flavor.
6) Top with toasted sesame seeds (and sliced grilled chicken, if using).

Why You’ll Love This Recipe

Cool, crisp, and refreshing: perfect for warm days, meal prep, or potlucks.
Big color and crunch with minimal cooking (just the noodles, plus optional chicken).
Sesame-ginger vinaigrette adds bold flavor without feeling heavy.
Flexible: serve it vegetarian, add grilled chicken, or swap in your favorite proteins.

Grocery List

Produce: purple cabbage, carrots, cucumber, scallions, fresh ginger, garlic, lime (optional: cilantro)
Dairy: none
Pantry: buckwheat soba noodles, rice vinegar, low-sodium soy sauce (or tamari), toasted sesame oil, neutral oil (avocado/grapeseed/canola), honey or maple syrup, toasted sesame seeds
Frozen/Protein: shelled edamame (frozen), optional boneless skinless chicken breasts

Full Ingredients

For the Salad

8 oz (225 g) dry buckwheat soba noodles
2 cups (140 g) shredded purple cabbage (thinly sliced)
1 cup (110 g) carrots, shredded or cut into matchsticks
1 cup (155 g) shelled edamame, thawed (or cooked if frozen)
1 cup (130 g) cucumber, thin half-moons
3 scallions, thinly sliced (white and green parts)

For the Sesame-Ginger Vinaigrette

3 tbsp (45 ml) rice vinegar
2 tbsp (30 ml) low-sodium soy sauce or tamari
2 tbsp (30 ml) toasted sesame oil
2 tbsp (30 ml) neutral oil (avocado, grapeseed, or canola)
1 tbsp (15 ml) honey or maple syrup
1 tbsp (15 g) fresh ginger, finely grated
1 small garlic clove, finely grated or minced (about 1 tsp)
1 tbsp (15 ml) fresh lime juice (about 1/2 lime)
Optional heat: 1 tsp sriracha or chili garlic sauce

Optional Grilled Chicken (for serving)

1 lb (450 g) boneless skinless chicken breasts
1 tbsp (15 ml) low-sodium soy sauce or tamari
1 tbsp (15 ml) rice vinegar
1 tbsp (15 ml) neutral oil
1 tsp toasted sesame oil
1 tsp honey or maple syrup
1 tsp (5 g) fresh ginger, finely grated
1 small garlic clove, finely grated or minced

To Finish

1 tbsp toasted sesame seeds (white, black, or a mix)
Optional garnish: 2 tbsp chopped cilantro
Optional: lime wedges for serving

Step-by-Step Instructions

Step 1: Prep the vegetables and garnishes

Shred the purple cabbage, shred or julienne the carrots, slice the cucumber into thin half-moons, and thinly slice the scallions. Set everything aside in a large serving bowl (or keep separate if you want a more “layered” presentation).

If you’re using cilantro, chop it now. Measure out the sesame seeds for topping.

Step 2: Cook (or thaw) the edamame

If your edamame is already thawed and cooked, you can skip straight to the noodles.

If using frozen shelled edamame, cook according to the package directions until hot (typically 3–4 minutes in simmering water), then drain and rinse under cold water to cool quickly. Drain well.

Step 3: Cook the soba noodles, then chill them fast

Bring 2 quarts (2 liters) water to a rolling boil in a medium pot. Add 8 oz (225 g) soba noodles and stir right away to prevent sticking. Cook for 4–5 minutes (or according to package directions) until tender but still pleasantly chewy.

Drain immediately, then rinse under cold running water for 30–60 seconds, tossing the noodles with your fingers to remove excess starch. This keeps the soba springy and helps the salad stay light instead of gummy. Drain very well, then transfer the noodles to the large bowl with the vegetables.

Step 4: Whisk the sesame-ginger vinaigrette

In a small bowl (or a jar with a lid), combine:

3 tbsp (45 ml) rice vinegar, 2 tbsp (30 ml) soy sauce, 2 tbsp (30 ml) toasted sesame oil, 2 tbsp (30 ml) neutral oil, 1 tbsp (15 ml) honey, 1 tbsp (15 g) grated ginger, 1 minced garlic clove, and 1 tbsp (15 ml) lime juice. Add 1 tsp sriracha if you want a gentle kick.

Whisk (or shake) until the dressing looks emulsified and slightly creamy.

Step 5: Optional: Grill the chicken

If you’d like to add chicken, preheat a grill or grill pan to medium-high heat (about 425°F / 220°C). Pat the chicken dry.

In a bowl, whisk together the soy sauce, rice vinegar, neutral oil, sesame oil, honey, ginger, and garlic. Coat the chicken in the mixture and let it sit while the grill heats (about 5–10 minutes).

Grill chicken for 5–6 minutes per side, or until the thickest part reaches 165°F (74°C) on an instant-read thermometer. Rest for 5 minutes, then slice thinly.

Step 6: Toss the salad until evenly coated

Pour about 3/4 of the vinaigrette over the noodles and vegetables. Toss thoroughly with tongs (or clean hands) until the noodles are evenly coated and the vegetables are well distributed. Add the remaining dressing as needed, to taste.

Tip: If your noodles clump, drizzle in 1–2 teaspoons of water and toss again to loosen them before adding more dressing.

Step 7: Chill, garnish, and serve

Cover and refrigerate for 15 minutes for the best flavor and a properly chilled salad.

Serve topped with toasted sesame seeds and, if using, sliced grilled chicken. Finish with cilantro and extra lime wedges if you like a brighter, fresher bite.

Pro Tips

Rinse the soba thoroughly. It stops the cooking and washes away surface starch so the salad stays clean-tasting and not sticky.
Drain well. Excess water will dilute your dressing. Let noodles sit in the colander for 2–3 minutes, then toss once more before adding to the bowl.
Slice vegetables thin and consistent. Thin cabbage and cucumber give you that crisp “rainbow” texture in every bite.
Taste after chilling. Cold food can mute flavors; after 15 minutes, you may want an extra squeeze of lime or a tiny splash of soy sauce.
Use toasted sesame oil as a flavoring, not the only fat. Mixing it with a neutral oil keeps the vinaigrette balanced instead of overpowering.

Variations

Peanut-sesame version: Add 2 tbsp creamy peanut butter to the vinaigrette and thin with 1–3 tbsp warm water.
Make it vegetarian protein-forward: Add 8 oz (225 g) baked tofu cubes or a soft-boiled egg (7 minutes, then chilled).
Extra crunch: Add 1/2 cup (40 g) sliced radishes or 1/2 cup (65 g) red bell pepper strips.

Storage & Make-Ahead

Store the salad in an airtight container in the refrigerator for up to 3 days. For the best texture, keep the dressing separate if you’re making it more than a day ahead, then toss shortly before serving.

If you’re adding chicken, store it separately and add to individual portions so it stays juicy. If the noodles absorb dressing overnight, loosen the salad with 1–2 teaspoons water and a squeeze of lime, then toss again.

Nutrition (per serving)

Approximate, based on 4 servings, without chicken: 420 calories; 14 g protein; 55 g carbohydrates; 15 g fat; 7 g fiber; 900 mg sodium.

With 4 oz (113 g) grilled chicken added per serving: +180 calories and +33 g protein (approximate).

Rainbow Soba Noodle Salad With Sesame-Ginger Dressing