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Turkey Soba Noodle Salad

Japanese Otsu Salad with buckwheat noodles, Soba
Japanese Otsu Salad with Buckwheat noodles (Soba)Westend61 / Getty Images
Cook Time:
10 mins
Prep Time:
15 mins
1 salad

Chef notes

This salad is perfect to throw together a day or two after Thanksgiving and then store in the fridge until you're ready to enjoy a meal. Tangy ginger dressing, chilled noodles and delicate yet flavorful alliums and veggies give traditional roasted turkey a new life. 


Sesame Ginger Dressing
  • 1/4 cup soy sauce
  • 2 tablespoons honey
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 2 teaspoons minced ginger
  • 2 cloves garlic, minced
  • Juice from half a lime
  • 1 (9.5-ounce) package dried soba noodles
  • 2 cups leftover turkey meat, shredded
  • 2 stalks celery, thinly sliced
  • 1 cup sliced napa cabbage
  • 1 carrot, shredded
  • 1 cup snow peas, cut into small slice
  • 1 tablespoon oil
  • 2 tablespoons cilantro, roughly chopped
  • 1 stalk green onion, roughly chopped
  • Black sesame seeds


For the dressing:

In a bowl, mix together all of the ingredients and set aside. If not using right away, refrigerate. 

To make the salad:


Bring a large pot of water to a boil over high heat. Add oil to the water and then add soba noodles. Cook for 3 to 4 minutes until tender, drain well and rinse with warm water. 


In a large salad bowl, add drained soba noodles, turkey, celery, cabbage, carrot, snow peas and the dressing.


Toss well and serve immediately. Garnish with cilantro, green onions and black sesame.