A light, refreshing cold noodle salad recipe perfect for summer lunches, meal prep, or quick weeknight dinners.

Scale

6 oz soba or rice noodles

1 cup shredded carrots

1/2 cup sliced cucumbers

1/2 cup red cabbage, thinly sliced

1/4 cup chopped scallions

1/2 cup edamame or grilled chicken

1/4 cup chopped cilantro

2 tbsp sesame seeds

Dressing:

2 tbsp soy sauce

1 tbsp sesame oil

1 tbsp lime juice

1 tsp honey or maple syrup

1/2 tsp grated ginger

1. Cook noodles according to package instructions.

2. Rinse under cold water and drain well.

3. In a small bowl, whisk together all dressing ingredients.

4. Combine noodles, veggies, and protein in a large bowl.

5. Pour dressing over and toss until coated.

6. Top with herbs and sesame seeds.

7. Chill for 20–30 minutes before serving.

You can swap the protein with tofu, shrimp, or omit for a vegan version.

Store undressed for up to 3 days in the fridge.

Keywords: cold noodle salad recipes, cold noodles, summer lunch