Soba Salad with a Spicy Sesame-Tahini Dressing

So my good friend Anthony (a.k.a. Tony from Welland, Tones, WPT, etc.) brought to my attention that it might be a good idea if I were to feature consecutive recipes that used similar main ingredients. I suppose the practicality of this idea was so that whoever reading the blog would have something else to make with the ingredients that they had previously bought for the prior recipe. Regardless of the fact that Tony is probably the only person who actually makes nearly everything I post on this tiny web space, this seems like a pretty good idea! So Tones, this recipe is for you. And I hope you remember it when, during the aftermath of the nuclear holocaust of 2012 in which every individual is fending for her/himself in a ‘survival of the fittest’ environment, you’re tempted to forcibly overthrow the Corder family compound in order to plunder our increasingly valuable preserves, rations, and ammunition… Love you, Tones!

So yeah, more soba noodles with this one. Truth be told, I wasn’t really overwhelmed with the way this dish turned out. It was pretty good, but I think I set the bar too high in my head, since I had been thinking of doing a soba salad with a tahini-based dressing for a long time. It’s still decent though! Feel free to mess around and add/substract whatever salad toppings you like. I originally wanted to do it with some shelled edamame, but I couldn’t be bothered to drive to Whole Foods after not finding them at the nearest two generic suburban supermarkets… ugh, welcome to suburbia: Whole Foods and Metro/Sobeys. Which is worse? I need to get out of my parents’ house and back into the city. Anyway, I digress. The carrots and red pepper are tasty and add a good crunch, but feel free to add things like avocado, marinated tofu, cooked green beans, toasted nuts or seeds, etc. Also, if you want, double up the tahini dressing recipe and save the other half for future salads. It should hold up in the fridge for about 5 days or so!

3 1/2 cups cooked soba
1 cup snow peas
1/4 cup tahini
3 tablespoons water
1 tablespoon good quality soy sauce
2 teaspoons agave nectar (or 2 teaspoons organic cane sugar)
1 tablespoon seasoned rice vinegar
1/2 teaspoon sambal oelek (or other hot chili sauce)
1/2 teaspoon sesame oil
Sea salt, to taste
1/3 cup carrot, thinly sliced vertically
1/2 red bell pepper, thinly sliced
2 tablespoons green onion, sliced
Black and white sesame seeds, garnish (optional)

1. Cook the soba according to package instructions. Drain and run under cold water until chilled.
2. Meanwhile, bring a small saucepan of water to a boil. Add the snow peas and quickly blanch for about 5 seconds. Immediately drain and run under cold water. Set aside for later.
2. In a bowl, combine the tahini, water, soy sauce, agave (or sugar), rice vinegar, sambal, sesame oil, and a pinch of salt. Whisk together until well incorporated.
3. In a mixing bowl, toss together the cold soba noodles and tahini dressing. Once well dressed, mix in the snow peas, carrot, red bell pepper, and green onions.
4. Garnish each serving with a bit more green onions and some of the optional sesame seeds.
Makes: 2 to 4 servings


1 Response to “Soba Salad with a Spicy Sesame-Tahini Dressing”

  1. 1 Geoff Stahl April 3, 2010 at 8:24 pm

    Looks good. Making this tonight, I reckon.

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My name is Ross. I'm a food loving vegan and these are some of my recipes. I'm also the owner of Hot Beans vegan takeout in Kensington Market, Toronto. Check out my 'about' page for more info. Enjoy!

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All images and recipes (unless otherwise noted) Copyright © Ross Corder and Vegan Eats Blog, 2009-2013. All rights reserved. Please do not re-post or otherwise duplicate without permission. Thanks! Also, the "gluten-free" recipe tag is meant primarily for cataloging purposes and does not necessarily ensure that the recipe is completely gluten-free. Be careful to read the labels of any pre-packaged products to ensure that they are indeed gluten-free!

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