This light and refreshing Soba Noodle Salad with Miso Vinaigrette is a quick and easy recipe that can be made in just 20 minutes! Soba noodles are mixed with purple cabbage, carrots, cucumbers, parsley, and cilantro and then tossed with a sweet and tangy miso dressing.
Bring a large pot of water to a rolling boil. Boil the soba noodles according to the package directions. Drain and rinse with cold water until the noodles are completely cooled. Set aside.
Meanwhile, whisk together the olive oil, rice vinegar, miso paste, brown sugar, sesame oil, and mustard until they are well combined. Set aside.
Add the cooled soba noodles, purple cabbage, carrots, cucumbers, parsley, and cilantro in a large bowl. Pour in the miso vinaigrette and gently toss with tongs until everything is combined.
Serve immediately or chill in the fridge for several hours before serving.
Notes
I highly recommend shredding the carrots yourself. The pre-shredded ones in a bag tend to be dried out and won't taste nearly as good as freshly grated carrots.
Keep the soba noodle salad in an airtight container in the fridge. It should keep for 3 to 4 days.