Cold Noodle Salad with Grilled Corn & Citrus Ponzu

When summer heats up, heavy meals lose their appeal—and that’s where this Cold Vegetable & Noodle Salad with Ponzu comes in. It’s the kind of dish that’s light yet deeply flavorful, packed with vibrant colors, bold textures, and umami-packed ingredients. The chewy udon noodles anchor the dish, while grilled corn, crisp edamame, crunchy cabbage, and golden tofu dance together in a citrusy, sesame-kissed ponzu dressing. It’s everything you want in a chilled bowl: refreshing, nourishing, and endlessly adaptable.

This salad is inspired by Japanese flavors but plays freely with seasonal vegetables and simple techniques. Whether you're prepping it ahead for a backyard lunch or building it fresh for a picnic, it holds up beautifully. It also happens to be vegetarian and protein-rich, making it a versatile option for any table.

Recipe Information

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes
• Servings: 4–6
• Difficulty: Moderate

Ingredients

For the Salad:

• 8 oz udon noodles
• 12 oz extra-firm tofu, pressed and cubed
• 4 ears fresh corn, husked
• 1 cup cooked edamame
• 1 small Savoy cabbage, thinly sliced
• 1 cucumber, chopped
• 3 scallions (green parts only), chopped
• Fresh basil and mint leaves, torn
• Toasted sesame seeds, for garnish
• Lime wedges, for serving

For the Ponzu Dressing:

• 1/2 cup soy sauce or tamari
• 1 tsp yellow miso paste
• 2 tbsp rice vinegar
• 2 tbsp mirin
• 1/2 tsp toasted sesame oil
• 1 tsp red pepper flakes (optional)
• 2 tbsp fresh lemon juice
• 1 tbsp fresh lime juice
• 1/4 cup bonito flakes
• 2-inch piece of kombu

Cooking Instructions

• Prepare the tofu: Wrap tofu in paper towels or a clean cloth and place a weighted plate on top. Let it press for at least 30 minutes to remove excess moisture. Once dry, cut into bite-sized cubes and set aside.
• Infuse umami into the dressing: In a small bowl, soak kombu and bonito flakes in 1/3 cup warm water for 10 minutes. Strain the liquid and discard solids—this creates a light dashi base for your dressing.
• Make the ponzu dressing: In a bowl, whisk together soy sauce, miso paste, vinegar, mirin, sesame oil, lemon and lime juices, red pepper flakes (if using), and the strained dashi. Set aside and allow the flavors to marry while you prep the rest.
• Cook the udon: Bring a large pot of water to a boil and cook noodles according to package instructions until just tender. Drain and rinse thoroughly under cold water to stop cooking and remove starch. Let sit in a colander to cool completely.
• Grill the corn: Heat a grill pan or outdoor grill to medium-high. Char the corn lightly on all sides (about 2–3 minutes per side), then let cool. Slice the kernels off the cob and reserve.
• Blanch the edamame: If using frozen edamame, boil for 2–3 minutes until bright green, then transfer to an ice bath to keep them crisp. Drain well and set aside.
• Sear the tofu: Heat a teaspoon of sesame oil in a nonstick pan over medium-high heat. Add the tofu cubes in a single layer and cook until golden brown on at least two sides (about 4–5 minutes total). Remove from heat.
• Assemble the salad: In a large bowl, combine udon noodles, cabbage, cucumber, scallions, grilled corn, edamame, and tofu. Toss gently with about 3/4 of the ponzu dressing to coat. Let the mixture sit for 10 minutes to allow the flavors to absorb and the vegetables to slightly soften.
• Finish and garnish: Just before serving, toss again and adjust seasoning with remaining dressing if needed. Sprinkle with toasted sesame seeds and top with torn basil and mint. Serve with lime wedges on the side for a final zesty touch.

Tips, Variations & Serving Suggestions

• Make it vegan: Omit bonito flakes or use vegan dashi powder. The miso, soy, and citrus still give great depth.
• Add protein: Top with a soft-boiled egg, sliced tempeh, or even cold poached chicken for added richness.
• Switch up the noodles: Swap udon with soba, rice noodles, or ramen depending on what you have.
• Flavor boosters: A touch of grated ginger or garlic in the dressing adds extra warmth and bite.
• Meal prep tip: Store the salad and dressing separately until ready to serve to keep textures crisp.

Conclusion

This Cold Vegetable & Noodle Salad isn’t just refreshing—it’s a flavorful celebration of texture, color, and balance. Each bite hits notes of sweet corn, tangy citrus, savory miso, and crisp tofu, all wrapped in chilled udon comfort. It’s perfect for warm-weather meals, backyard potlucks, or quick lunches that feel gourmet without the fuss.

Want to try the original version or explore variations? Check out the source recipe on Cold Vegetable and Noodle Salad with Ponzu Dressing.

FAQ

Can I make this salad ahead of time?

Yes! You can prepare all components a day in advance. Keep the ponzu dressing separate and toss just before serving to maintain texture and flavor.

What other vegetables can I use?

Try thinly sliced radish, shredded carrots, snow peas, or bell peppers. The goal is to mix crisp textures with mild sweetness to balance the dressing.

How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days. The noodles may soak up some dressing, so add a splash of citrus or soy sauce to revive before eating.