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+ servings
4.17 from 6 votes

Easy Tahini and Soba Noodle Salad (gluten free)

Author - Gena Hamshaw
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yields: 4 servings


For the salad:

  • 1 8- ounce box 100% buckwheat soba noodles substitute a wheat/buckwheat mixture, rice noodles, pad thai noodles, or udon noodles
  • 1 red bell pepper sliced into very thin strips (about 1 heaping cup)
  • 2 cups grated julienned, or spiralized carrot
  • 1 cup finely shredded red cabbage
  • 1 cup shelled steamed edamame
  • 1/4 cup basil chopped
  • 1/4 cup cilantro chopped
  • Black sesame seeds for garnish (optional)

For the tahini dressing:

  • 2 tablespoons low sodium tamari
  • 1 tablespoon maple syrup
  • 2 teaspoons rice vinegar
  • 2 teaspoons toasted sesame oil
  • 2 teaspoons finely minced ginger
  • 1 large clove garlic crushed
  • 1/4 cup tahini
  • 1/3 cup warm water


  • Bring a pot of water to boil. Add the buckwheat noodles and cook according to package instructions. Drain the noodles and rinse them in cool water.
  • While the noodles are boiling, whisk together all of the dressing ingredients.
  • Combine the noodles and all of the remaining salad ingredients except for the sesame seeds. Top the salad with the dressing and mix very well. Top with sesame seeds and serve.


Leftover salad will keep for up to 3 days in an airtight container in the fridge.