Sesame Avocado Soba Noodle Salad (Printable)
Buckwheat noodles with creamy avocado, crisp vegetables, and savory sesame dressing.
# What You’ll Need:
→ Soba Noodles
01 - 7 oz soba noodles
→ Vegetables
02 - 1 large avocado, diced
03 - 1 cup shredded red cabbage
04 - 1 medium carrot, julienned
05 - 1 small cucumber, thinly sliced
06 - 2 green onions, sliced
07 - 2 tbsp chopped fresh cilantro (optional)
→ Sesame Dressing
08 - 3 tbsp toasted sesame oil
09 - 2 tbsp low-sodium soy sauce (or tamari for gluten-free)
10 - 1 tbsp rice vinegar
11 - 1 tbsp lime juice
12 - 1 tbsp maple syrup or honey
13 - 1 tsp freshly grated ginger
14 - 1 clove garlic, finely minced
15 - 1 tbsp toasted sesame seeds
→ Garnish
16 - 1 tbsp toasted sesame seeds
17 - Additional cilantro or green onions (optional)
# Steps:
01 - Cook the soba noodles according to package instructions. Drain and rinse under cold water to stop cooking. Set aside.
02 - In a small bowl, whisk together sesame oil, soy sauce, rice vinegar, lime juice, maple syrup, ginger, garlic, and 1 tablespoon sesame seeds to make the dressing.
03 - In a large bowl, combine the cooked soba noodles, red cabbage, carrot, cucumber, green onions, and cilantro.
04 - Pour the dressing over the salad and toss gently to coat.
05 - Carefully fold in the diced avocado.
06 - Divide the salad among serving bowls. Garnish with additional sesame seeds, cilantro, or green onions if desired. Serve immediately.
# Expert Advice:
01 -
- The dressing comes together in seconds but tastes like something from a restaurant
- It keeps beautifully for lunch the next day, making it perfect for meal prep
- The textures are incredible every single bite feels different and exciting
02 -
- Rinse the noodles thoroughly under cold water or they will continue cooking and turn gummy
- The salad tastes better after sitting for 15 minutes so the flavors meld together
03 -
- Use a vegetable peeler to create ribbon thin carrot slices instead of julienne
- Add a pinch of red pepper flakes to the dressing for gentle heat