Go Back

Soba Noodle Salad with Carrots & Cucumbers

adapted from Heidi Swanson's Near & Far
Prep Time 10 mins
Cook Time 8 mins
Total Time 18 mins


  • 225 grams | 8 ounces dried soba noodles
  • 1 tablespoon toasted sesame seeds plus more for serving
  • teaspoons coriander seeds fresh or dried
  • 1 teaspoon creamy churned honey
  • ½ teaspoon smoked paprika
  • ½ cup good quality olive oil
  • ¼ cup apple cider vinegar
  • Sea salt & freshly ground black pepper to taste
  • 1 shallot thinly sliced
  • 1 –2 carrots thinly sliced into coins
  • 1 cucumber thinly sliced


  • Bring a large pot of salted water to a boil. Cook soba noodles al dente according to package directions. Reserve ¼ cup water before draining noodles. Rinse noodles under cold water, and drain again.
  • Meanwhile, add the sesame and coriander seeds to a mortar, and grind into a paste (it’s okay if it’s grainy). Whisk in the paprika, honey, oil and vinegar; season with salt and pepper.
  • In a deep bowl, add the noodles, shallots, carrots, cucumbers, and sauce; toss to combine, adding water 1 tablespoon at a time if sauce seems too thick.
  • Arrange on a platter, garnish with some more sesame seeds and serve.