Soba Noodle Salad with Cucumber and Mango


The Naked Cookbook

Published by Ten Speed Press

This is undoubtedly best served cold and packed up for desktop lunches or picnics. For a more substantial main dish, add some grilled shrimp. They work wonders with the sweet mango and the earthy sesame dressing. For another option, try it topped with a soft boiled egg; the yolk on the noodles adds a deep, creamy richness to the dressing. Note that you’ll need a double recipe of the Tamari Dressing for this dish.

If making ahead, mix 1 teaspoon of olive oil into the dish to prevent the noodles from sticking, and keep the dressing separate. Mix the dressing in just before eating.

Photo credit: Columbus Leth




Total TimeUnder 30 minutes


Type of DishSalad


  • For the Salad:
  • 7 ounces soba noodles
  • 1 cup Tamari Dressing (below)
  • 1 small cucumber, cut into fine strips
  • 1/2 large green mango, cut into fine strips
  • 4 green onions, finely sliced
  • 1 large green chile, minced
  • 2 tablespoons black sesame seeds
  • Small handful of cilantro leaves, chopped
  • For the Dressing:
  • 3 tablespoons tamari
  • 2 tablespoons apple cider vinegar
  • Finely grated zest and juice of 1 lime
  • 1 tablespoon honey
  • 1/2 garlic clove, minced
  • Pinch of finely grated fresh ginger
  • 1 tablespoon toasted sesame oil


To Make the Salad

  1. Bring a large pan of water to a boil and add the soba noodles. When the water returns to a boil, add a cup of cold water, then repeat when the water comes to a boil again. Simmer vigorously for 4 to 5 minutes, until the noodles are still slightly al dente. Drain and rinse well under cold water, then place in a bowl and cover with cold water to prevent the noodles from getting sticky.

  2. When ready to serve, drain the noodles and place in a bowl. Add half of the dressing, the cucumber, mango, green onions, chile, and most of the sesame seeds and cilantro. Taste and adjust the dressing and seasoning.

  3. Arrange on a platter or in individual bowls, top with the remaining sesame seeds and cilantro, and serve with the remaining dressing alongside.

To Make the Dressing

Possibly more vital than the dish itself is the dressing. Whether you are pouring, dipping, or drizzling them or using them as a condiment, it is great to have a selection in your repertoire. I often keep a couple of jars of my different naked dressings in the refrigerator for speedy use. For all dressings, put the ingredients into a small jar, put a lid on, and shake well to mix, then season to taste. Store dressings in a sealed jar in the refrigerator for up to a week.


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