Bok Choy Soba Salad with Sesame Dressing

gluten free

A divine summer lunch or dinner, this cooled soba noodle salad is bejewelled with pomegranates and cranberries, and tied together beautifully with a smooth, nutty sesame dressing.

Preparation time Prep: 15 mins
cook 5 mins
Skill level Easy Peasy

You will need:

  • 450 g soba noodles (around 1 ½ packets)
  • 6 bunches bok choy, chopped roughly
  • ½ cup slivered almonds, toasted
  • ½ cup dried cranberries
  • ½ cup pomegranate arils (optional)
  • ¼ cup tahini
  • 2 tablespoons maple syrup
  • 2 tablespoons water
  • 3 cm knob ginger, grated finely (optional)
  • Dash of apple cider vinegar
  • Pinch of salt


  • 1Boil a medium pot of water and cook the soba noodles according to its packet instructions. Drain and rinse with cold water.
  • 2Add the cooled soba noodles, boy choy, almonds, cranberries and pomegranate to a large bowl. Set aside.
  • 3To make the dressing, add all ingredients to a small bowl and mix until combined and smooth.
  • 4Drizzle the dressing over the salad and toss until combined.

Tip: Soba noodles can be found in your local major supermarket in the Asian section, at your local Asian store or health food store. Note: Only some brands of soba noodles are gluten-free.

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