A bowl of salad with multicoloured ingredients, a dish of sauce and chopsticks
Photography, Yannick van Leeuwaarde

Rainbow Soba Noodle Salad

Soba noodles, radishes and carrots create a "party on a plate".

In this salad, I use soba to make a light summery dish with colourful toppings. It is full of wonderful textures with a sauce that makes it pop and gives it a Japanese/Asian flair. It is easy to make and you get a joyful party on the plate. –Alexander Gershberg

A bowl of salad with multicoloured ingredients, a dish of sauce and chopsticks

Rainbow Soba Noodle Salad

Alexander Gershberg's recipe for a healthy and colourful soba noodle salad, with crunchy veggies and a savoury Japanese-style sauce.
Total Time 30 minutes
Course Main Course, Salad
Cuisine Australian, Japanese
Servings 4


  • 7 oz (200 g) soba noodles
  • 3 tbsp roasted sesame oil
  • 1 tbsp olive oil
  • oz (70 g) cashews
  • 1 tsp shoyu
  • 1 carrot julienned
  • 1 clove garlic grated
  • sea salt
  • 1 tbsp mirin
  • 1 long cucumber deseeded and cut into matchsticks
  • 2 oranges cut into ¼ in thick rounds
  • 12 radishes thinly sliced
  • 1 sheet nori cut into thin strips
  • oz (50 g) pickled ginger cut into matchsticks
  • 2 scallions thinly sliced


  • 2 tbsp freshly squeezed lemon juice
  • 2 tbsp shoyu
  • 2 tbsp brown rice vinegar
  • 2 tbsp pure maple syrup
  • 1 clove garlic grated
  • ¾ in piece ginger peeled and grated


  • Bring 6 cups of water to a boil in a saucepan. Add the soba noodles and cook, stirring occasionally with a wooden spoon, for 5 minutes or until al dente. Drain and refresh under cold water — this will prevent the soba noodles sticking together. Return the noodles to the pan, drizzle over 2 tbsp of the sesame oil and mix to combine.
  • Heat the olive oil and cashews in a small saucepan over medium heat and roast, stirring often to avoid burning the nuts, for 2 minutes or until golden brown. Transfer the nuts to a small bowl, add the shoyu and stir to coat.
  • Heat the remaining 1 tbsp of sesame oil in a frying pan over medium heat. Add the carrot and the garlic and sauté for 2 minutes, then add a pinch of salt and the mirin and sauté for another minute.
  • Combine the soba noodle sauce ingredients in a small bowl.
  • Divide the soba noodles among plates and top with a generous amount of the sauce. Top with the carrot, cucumber, orange, radish, nori, pickled ginger, spring onion and cashews and enjoy with chopsticks.

A multicoloured cookbook cover with "Plantbased" and other white text in a tan frame

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