Cold Summer Soba Noodle and Vegetable Salad

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I need an intervention, y’all.




I can’t tell you how many times I’ve made this salad in the last few weeks, but the 438 pounds of soba noodles I bought at the Asian market are gone.  It’s that good.  I’m hopelessly in love….




It’s so dang easy to make that it just feeds my addiction.  I hear it calling me every second of every day. It haunts me in my sleep.




And it’s is so pretty, colorful, and festive!  And summery! And crunchy!  And noodley!  And sesame-y!




Of course, Jennifer is the one who got me into this mess.  She saw it on i am a food blog and sent it to me.  Now I’m trying to make this salad in my sleep and eat it for every breakfast, lunch, dinner, and anywhere in between.




Chris is not as thrilled about it it as he was the first 178.236 times I made it.  Seriously dude?  Can I get some support here?




Ok.  I fixed him a steak.  I watched as his eyes rolled back in his head.




Happy Monday, y’all and have a fantastic week!



Adapted from i am a food blog

Cold Summer Soba Noodle and Vegetable Salad

Cold Summer Soba Noodle and Vegetable Salad


    For the Salad
  • 3 bundles of soba noodles - the recipe I adapted recommends 2 bundles, I did 2, then 3, but I like things noodley, so I would recommend at least 4 bundles. Up to you
  • 1/4 head red cabbage, thinly sliced
  • 3-4 ears of corn
  • 2 small or one large cucumber, peeled, seeded, and chopped
  • 1 orange/green, or red or combination of bell peppers seeded and chopped
  • 1/2 pint heirloom cherry size tomatoes halved or quartered
  • 1 head romaine, shredded or roughly chopped
  • 4-5 green onions, sliced
    For the Dressing
  • 2/3 cup red wine or rice wine vinegar
  • 2/3 olive oil
  • Dash of Sriracha - or more if you like this stuff
  • 6 tablespoons toasted sesame oil
  • salt and pepper to taste


  1. Cook noodles according to package directions and transfer to a large mixing bowl
  2. Whisk dressing ingredients until combined
  3. Toss together noodles and dressing in a large bowl and set aside
  4. Heat a large cast iron or non-stick skillet on high heat
  5. Brush corn cobs lightly with olive oil
  6. Char in skillet until desired color
  7. Slice corn from cob
  8. Add all vegetables to dressing and noodles
  9. Chill until ready to eat or serve immediately
  10. Perfect at room temperature or cold and makes a great leftover for lunch or dinner
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48 Responses to Cold Summer Soba Noodle and Vegetable Salad

  1. Your salad looks almost too pretty to eat. Love the colors the veggies add and I am a huge fan of sesame oil. Will have to add soba noodles to my next Asian Market trip. Thanks for sharing!

  2. I can see why you’ve made this salad so many times! Who doesn’t love that roasted corn with all those other colorful and tasty vegetables! I can see if I get started down this path, I’m going to be making it lots too!

    • Thanks Dasha! How convenient for you that you have everything handy! I hope you like it!

  3. What a fun twist to use soba noodles in a summer chopped salad! I’ll have to give that a shot. Oh, and your grilled corn looks perfect! With corn like that, I totally understand why you’ve made it 378,985 times. Or was it 378,986? 🙂

    • However many times I’ve made this salad it is not enough! Thanks for the corn love! 🙂

  4. I don’t think making too much healthy food requires an intervention, Rachelle. You’d best come to my house, where the dessert bars overflow. Then you’d get the meaning of intervention!
    This looks amazing. I always want to do more with soba noodles. Now you’ve inspired me!

    • Oh my! Good point, Mir! Think of the trouble we could get into together! At least we would have balance, right?

  5. Wow! I’m full from eating with my eyes! stunning stunning! LOVING THE CRUNCH AND COLOR!!!! Well done, girlfriend!!

    • That’s awesome Kennedy! Great minds do – and I’m totally headed over to your site to check out your awesome salad!

  6. OMG – face plant city! This looks seriously delish, girlfriend! The colors and flavors are AMAZING! I could eat this for EVERYTHING meal! You can go ahead and send my Chris’ portions and SOBA me up peanutbutter cup! LOVE! P.s. I have to meet Jennifer.. she seems to provide you A LOT of inspiration! Can I borrow her? 😉 ♡ Cheers, girl!

    • Dude. Maybe you missed the post where I said that Jennifer is a pain in my ass? LOL! I’m not sending Chris’ portions – you can come get them! 🙂 Seriously, Jennifer is a great friend, always my muse, and you would totally love her – even though she speaks the truth rather than blowing smoke up your dress! 🙂

  7. This sounds so good. Lets be real, sometimes salads don’t suffice as a meal, so I like how you made this with soba noodle and a TON of veggies. The addition of roasted corn on top of all the fresh veggies sounds great!

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