Light, fresh, and full of feel-good flavor—this soba noodle salad is a delicious way to brighten your day. Crisp greens, sweet citrus, and fragrant herbs are tossed in a silky sesame dressing for a perfectly balanced bite every time. It’s simple to make, beautiful to serve, and ideal for meal prep or a lunchbox you’ll be excited to open.

Why You’ll Love This Salad

A perfect balance of noodles, crisp greens, and fresh flavors—this soba noodle salad is light, refreshing, and deeply satisfying. Made with buckwheat soba noodles, it offers a subtle nutty, earthy taste with a naturally savory, umami-rich profile. Often enjoyed chilled, it’s especially perfect for warm days when you want something cooling yet nourishing.

This versatile, nutrient-dense dish is naturally vegan-friendly and pairs beautifully with a light dressing. Enjoy it on its own or elevate it with grilled chicken, tofu, shrimp, or seaweed for a complete and flavorful meal.

Ingredients for Soba Noodle Salad with Mixed Greens

• 8 oz soba noodles (about 225 g), cooked & cooled
• 3 cups crisp lettuce (romaine or butter), roughly chopped (90 g)
• 1/2 cup fresh mint leaves (whole), (15 g)
• 1/2 cup fresh cilantro leaves (whole), (15 g)
• 1 cup carrots, thinly sliced and rolled, (120 g)
• 1 cup cucumbers, thinly sliced and rolled (120 g)
• 1/3 cup celery rib, diced (50 g)
• 1 large orange, peeled and cut into half-moon slices (180 g)
• 1/4 cup sunflower seeds, toasted (30 g)
• 2 tablespoons (15g) toasted sesame seeds
• Dressing: Citrus Sesame Dressing Recipe

Recommended Equipment

• Medium Pot to cook the soba noodles
• Large wide shallow bowl for easy serving and presentation.

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How to Make Soba Noodle Salad with Mixed Greens

Cook the Soba Noodles: Boil according to package (usually 4–5 minutes). Drain and rinse thoroughly under cold water to stop cooking, remove excess starch, and prevent the noodles from becoming gummy. Toss lightly with a few drops of sesame oil to prevent sticking.

Prepare Vegetables: Slice carrots and cucumbers thinly, then gently roll into ribbons for visual elegance. Roughly chop lettuce into bite-sized pieces. Keep mint and cilantro leaves whole for a refined, fresh presentation.

Assemble the Salad: In a large bowl, combine soba noodles, lettuce, carrots, cucumbers, mint, and cilantro. Gently fold in orange slices. Sprinkle toasted sunflower seeds, and sesame seeds over the top.

Dress the Salad: Taste the dressing, and adjust the sweetness, acidity or spice. Drizzle dressing gradually and toss lightly, or serve it on the side.

➤ Chef Tips – Do not overdress – this salad should feel light, not heavy. This dressing adds richness to this salad without heaviness. It’s light, glossy, and restaurant-quality – exactly what this salad needs.

Serve and Extras: Serve chilled or slightly cool for best flavor balance. Plate in wide shallow bowls for a restaurant look. You can sprinkle some toasted sesame seeds, add extra herbs, or a light drizzle of dressing.

Storage and Serving

• Storage: Refrigerate up to 2 days (store dressing separately for best texture). Avoid freezing (fresh vegetables lose texture).
• Serving: If pre-mixed, refresh with a splash of citrus or sesame seed oil before serving.

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