Cold Soba Salad with Creamy Sesame Dressing Recipe
A refreshing Cold Soba Salad with a creamy, nutty sesame dressing, combining tender soba noodles, sweet corn, crisp watercress, juicy cherry tomatoes, creamy avocado, and cool cucumber. Perfect for a light lunch or a summertime meal with a delightful balance of textures and flavors.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Blending
- Cuisine: Japanese
- Diet: Vegetarian
Ingredients
Scale
Salad Ingredients
- 2 ears corn, shucked
- One 9.5-ounce package dried soba noodles
- 2 cups small sprigs watercress, thick stems trimmed
- 12 cherry tomatoes, halved
- 1 avocado, diced
- 1/2 English cucumber, halved and thinly sliced into half moons
Sesame Dressing
- 1/4 cup sesame seeds
- 1/2 cup vegetable oil
- 1/4 cup fresh lemon juice (from about 2 lemons)
- 1/4 cup soy sauce
- 4 teaspoons packed light brown sugar
- 1 teaspoon chile-garlic sauce
- One 2-inch piece ginger, peeled and thinly sliced into half moons
Instructions
- Toast Sesame Seeds: Spread the sesame seeds in a medium skillet over medium heat and toast them until golden brown, shaking the pan occasionally to ensure even toasting, which should take about 4 to 5 minutes. Remove from heat and let cool for approximately 10 minutes.
- Cook Corn: Bring a large pot of water to a boil. Add the shucked corn ears to the boiling water and cook for 4 to 5 minutes until tender. Remove the corn to a colander, saving the boiling water for the noodles. Rinse the corn under cold water to cool it down quickly, then slice the kernels off the cob and set aside.
- Prepare Sesame Dressing: Transfer the cooled toasted sesame seeds to a blender and grind for 15 seconds. Add the vegetable oil and puree until smooth and emulsified, about 15 seconds. Then add lemon juice, soy sauce, brown sugar, chile-garlic sauce, and sliced ginger. Blend all ingredients together for another 15 seconds to combine into a creamy dressing.
- Cook Soba Noodles: Using the reserved boiling water, add the soba noodles and cook until tender but still springy, about 3 to 4 minutes. Immediately strain the noodles in a colander and rinse under cold running water to stop the cooking process. Shake the colander vigorously to remove excess water to prevent diluting the dressing.
- Assemble Salad: Divide the cooled soba noodles evenly among four bowls. Drizzle all the creamy sesame dressing over the noodles, allowing it to soak in. Top each bowl with the cooked corn kernels, watercress, cherry tomatoes, diced avocado, and sliced cucumber. Toss the salad gently before serving to combine all flavors and textures.
Notes
- Toasting sesame seeds enhances their nutty flavor and is crucial for a rich dressing.
- Be sure to rinse soba noodles under cold water to stop cooking and prevent stickiness.
- If soba noodles are too wet, the dressing may become diluted; shake off excess water thoroughly.
- Use fresh lemon juice for the dressing to maintain a bright, tangy flavor.
- This salad is best served immediately but can be chilled for up to a few hours for convenience.
Keywords: Cold soba salad, sesame dressing, soba noodles, Japanese salad, avocado salad, watercress salad, summer salad, healthy lunch
