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Recipe Name

Asian Noodle Salad with Toasted Sesame Dressing


In Bastyr University's Whole Foods Salads course taught by Cynthia Lair, BA, CHN, she says this Asian Noodle Salad with Toasted Sesame Dressing is often the favorite dish. If you want to serve the gluten-free version, be sure to check the labels on your soba noodles and tamari, which aren't always gluten-free.


8 oz
soba noodles
1⁄4 cup
sesame seeds
1⁄4 cup
cilantro leaves
2 tbsp
sesame seed oil
3 tbsp
balsamic vinegar
3 tbsp
tamari or shoyu
1 tbsp
maple syrup
1 tbsp
hot pepper oil
  to taste
chives (optional addition)
  to taste
chopped red cabbage (optional addition)
  to taste
finely sliced radishes (optional addition)
  to taste
sliced scallions (optional addition)


Cook soba noodles according to package directions. Drain and rinse in colander

Toast sesame seeds by placing in a dry skillet over medium heat. Keep seeds moving until they give off aroma, pop and begin to change color. Remove and set aside

To make the Toasted Sesame Dressing, combine sesame oil, vinegar, tamari, maple syrup and hot pepper oil in a small bowl; whisk together.

Place drained noodles in a large bowl. Add dressing, sesame seeds and cilantro; toss gently. Add chopped vegetables, if desired, and toss again.