Fall is here, and so is crab season! Starting in November, the coast is full of sweet, tender local crab—perfect for a salad that’s fresh, bright, and a little bit fun. This chilled soba noodle salad balances crisp cucumber, peppery radish, and juicy blood orange with crab that practically melts in your mouth. Toss it all in a nutty, slightly zingy sesame-ginger dressing, sprinkle on green onion, cilantro, and sesame seeds, and you’ve got a dish that’s seasonal, effortless, and totally shareable… if you want to, that is.

Asian noodle salad with red maple leaves and Freemark Abbey wine bottle on blue linen tablecloth.

Serves: 4

Prep Time: 20 minutes

Chill Time: 15 minutes

Total Time: 35 minutes

 

 


Ingredients


  • 8 oz soba noodles
  • 1 cup cooked crab meat (lump or claw)
  • 1 small cucumber, thinly sliced or julienned
  • 4 radishes, thinly sliced
  • 1 blood orange, segmented (reserve juice)
  • 2 green onions, thinly sliced
  • 2 tbsp fresh cilantro, roughly chopped
  • 2 tsp toasted sesame seeds


For the Sesame-Ginger Soy Dressing:


  • 3 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tbsp neutral oil (grapeseed or vegetable)
  • 1 tsp freshly grated ginger
  • 1 tsp honey or maple syrup
  • 1 tsp blood orange juice (from the segmented orange)
Pair with Freeman Ryo-fu Chardonnay:


This chilled soba salad and Freeman Ryo-fu Chardonnay are basically soulmates. The wine’s bright citrus and stone fruit notes bounce off the juicy blood orange and sweet crab, while its fresh acidity keeps the sesame-ginger dressing from ever feeling heavy. Every bite and sip just makes the next one taste even better—crisp, fresh, and effortlessly satisfying, just like a perfect fall day on the dock.

 


Instructions



1. Cook the Soba Noodles:

  • Bring a large pot of water to a boil. Add the soba noodles and cook according to package instructions (usually 4–5 minutes).
  • Drain and rinse thoroughly under cold water to stop cooking and remove excess starch. Set aside in a large bowl.


2. Prepare the Dressing:

  • In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, neutral oil, ginger, honey, and blood orange juice. Adjust seasoning to taste.


3. Assemble the Salad:

  • Toss the chilled soba noodles with the cucumber, radishes, blood orange segments, and crab meat.
  • Drizzle with the sesame-ginger soy dressing and toss gently to combine.


4. Garnish & Serve:

  • Sprinkle with green onions, cilantro, and toasted sesame seeds.
  • Chill briefly if desired before serving for a refreshing, crisp bite.