Red cabbage, edamame and salmon soba noodle salad

Red cabbage, edamame and salmon soba noodle salad

A fabulously simple, satisfying and healthy recipe to add to your repertoire. Black sesame seeds are widely used in Asian cooking, with just a sprinkle adding nutty flavour and making a great-looking garnish.

3 out of 5 stars(1) Rate this recipe
  • Serves4
  • CourseLunch
  • Prepare15 mins
  • Cook10 mins
  • Total time25 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 200g red cabbage, finely shredded
  • 1 small red onion, very thinly sliced
  • 3 tbsp raw apple cider vinegar
  • 200g soba noodles
  • 150g frozen edamame beans
  • tsp reduced-salt soy sauce
  • 1 tsp toasted sesame oil
  • 1 tbsp Cooks' Ingredients Black Sesame Seeds
  • 160g pack hot smoked salmon with teriyaki
  • 1 tbsp fresh dill leaves, chopped


  1. Mix the cabbage, onion and vinegar in a large bowl. Cover and chill for at least 30 minutes or preferably overnight.

  2. Cook the noodles in a large saucepan of boiling water for 3 minutes. Add the frozen edamame and cook for 2-3 minutes more until both are tender. Drain, then cool under cold running water; drain again and tip into a serving bowl.

  3. Add the cabbage mixture, soy sauce, sesame oil and sesame seeds and stir until well mixed. Gently fold in the salmon flakes and scatter over the dill to serve.

Cook’s tip

Soba noodles made from 100 per cent buckwheat have a lovely nutty flavour, but egg or rice noodles can also be used in this recipe. 


Typical values per serving when made using specific products in recipe


1,623kJ/ 386kcals



Saturated Fat












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Overall rating (3/5)

3 out of 5 stars1 rating