Chilled soba noodles get tangled up with crisp shredded cabbage, carrots, and cucumber for a salad that's as colorful as it is refreshing. The dressing brings together toasted sesame oil, rice vinegar, grated ginger, and garlic into something tangy, nutty, and just a little bit spicy from a pinch of red pepper flakes. A toasted layer of sesame seeds on top adds crunch and deepens that nutty flavor even further, while fresh scallions and cilantro keep every bite bright. It all comes together quickly on the stovetop and tosses in one big bowl, making it an easy option for a weeknight dinner or a make-ahead lunch. Served cold or at room temperature, it holds up well in the fridge for a day or two, so it's worth doubling. This one's a genuinely satisfying pick for a vegan noodle salad night.
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Toast the sesame seeds in a dry skillet over medium heat, stirring frequently, until golden and fragrant, about 3 minutes. Transfer to a small plate and set aside.
Bring a large pot of water to a boil. Cook the soba noodles according to package directions until just tender with a slight resistance at the center, about 4–5 minutes. Drain in a colander and rinse thoroughly under cold running water until the noodles are completely cool, rubbing them gently to remove surface starch.
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