Kale, Nectarine & Soba Salad with Ume-Sesame Dressing
Summer soba salad with kale, nectarines, shishito, and ume.
Daily recipe · August 17, 2026
A little about this dish
This salad leans into late-summer brightness with sturdy kale, juicy nectarines, chilled soba, and quick-blistered shishito peppers for a Japanese-inspired bowl that feels light yet deeply satisfying. A tangy ume-sesame dressing adds savory depth and a gentle tartness, while toasted nori, sesame seeds, and creamy avocado make it striking on the plate and especially photogenic.
Ingredients (for 4)
- Kale — 1 large bunch (about 10 oz) — stems removed, leaves finely sliced
- Dried soba noodles — 8 oz
- Shishito peppers — 8 oz
- Nectarines — 2 medium — sliced into thin wedges
- Avocado — 1 large — sliced
- Watermelon radishes or red radishes — 3 small — very thinly sliced
- Scallions — 3 — thinly sliced on a bias
- Small persian or japanese cucumber — 1 small — thinly sliced
- Nori sheets — 2 — cut into thin strips
- White sesame seeds — 1 tbsp — toasted
- Black sesame seeds — 1 tbsp — toasted
- Umeboshi paste — 1 1/2 tbsp
- White miso — 1 tbsp
- Tahini — 1 tbsp
- Rice vinegar — 2 tbsp
- Soy sauce — 1 1/2 tbsp
- Maple syrup — 2 tsp
- Fresh ginger — 2 tsp — finely grated
- Freshly squeezed lime juice — 1 tbsp
- Neutral oil — 1 tbsp
- Toasted sesame oil — 2 tbsp
- Kosher salt — 1 tsp, plus more to taste
- Sugar — 1/2 tsp
Preparation
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Step 1 — 🍜💧❄️Bring a pot of water to a boil. Cook the dried soba noodles until just tender, about 4 to 5 minutes. Drain and rinse well under cold water until completely cool and no longer starchy, then drain thoroughly.
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Step 2 — 🥣🥄🍋In a large bowl, whisk together the umeboshi paste, white miso, tahini, rice vinegar, soy sauce, maple syrup, grated fresh ginger, lime juice, toasted sesame oil, sugar, and 2 to 3 tablespoons cold water until smooth and pourable.
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Step 3 — 🥬🤲✨Add the finely sliced kale to the bowl with 2 tablespoons of dressing and a pinch of kosher salt. Massage for 1 to 2 minutes until slightly softened, glossy, and tender.
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Step 4 — 🌶️🍳🔥Heat a skillet over medium-high heat. Add the neutral oil and shishito peppers, then cook for 3 to 4 minutes, turning occasionally, until charred in spots and just tender. Lightly season with salt and let cool slightly.
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Step 5 — 🥒🥢🥗Add the chilled soba to the kale along with the thinly sliced cucumber and scallions. Pour in about half of the remaining dressing and toss gently until evenly coated and glossy, adding more dressing if needed.
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Step 6 — 🍽️🍜✨Transfer the dressed soba and kale to a large serving platter or divide evenly among 4 shallow bowls.
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Step 7 — 🍑🥑🌈Arrange the sliced nectarines, sliced avocado, very thinly sliced watermelon radishes or red radishes, and blistered shishito peppers over the top in separate sections.
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Step 8 — 🌿⚫⚪Top with nori strips, toasted white sesame seeds, toasted black sesame seeds, and a final drizzle of dressing.
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Step 9 — 🧂🍋😋Taste and adjust with more kosher salt, extra lime juice, or a splash of soy sauce if needed. Serve right away while the peppers are still slightly warm.
A final fox tip
For the best texture, rinse soba very thoroughly so the noodles stay springy and separate. If you need this gluten-free, use 100% buckwheat soba and gluten-free tamari instead of soy sauce. You can also swap nectarines for ripe plum wedges, or add edamame for extra protein. For an extra-stunning photo, plate the salad on a light ceramic platter and keep each topping in its own color-blocked cluster before serving.