This salad makes a wonderful, tasty, satisfying meal. It can be served warm or cold.
This recipe is broken in three parts. The slaw, the noodles and the dressing. This recipe was adapted from Christina Cooks.
Yield: 3-4 servings
Ingredients for Slaw
- 2 bundles or 6 ounces uncooked soba noodles (see notes below)
- 4 cups shredded cabbage, consider a combination of green and purple
- 4 cups shredded cabbage, consider a combination of green and purple
- 1½ – 2 cup carrots, julienned
- 2-3 fresh scallions, thinly sliced, for garnish
- Garnish, chopped roasted peanuts
Peanut Dressing
I usually double the recipe. Leftover dressing can be drizzled on steamed vegetables, whole grains or can be frozen to be used later.
- 3 Tbsp soy sauce
- 3 Tbsp brown rice vinegar
- ¼ cup water
- 2 cloves garlic, minced
- 1 tsp fresh grated ginger
- 2 Tbsp peanut butter, unsweetened
- 1 tsp Sambal Oelek or Sriracha, these are hot chili sauces and are optional
- 3-4 drops toasted sesame oil
- peanuts, chopped, for garnish
- scallions, diagonally sliced, garnish
Instructions
- In a small sauce pan over medium low heat add soy sauce, rice vinegar, water, garlic, and ginger. Bring to boil, remove from heat and stir in peanut butter. If you like spicy, add hot sauce. Whisk to speed up melting the peanut butter. Set aside until ready to toss with slaw.
- Bring a pot of water to boil and cook soba noodles according to directions. Soba noodles take about 3 minutes to cook. Be careful to not overcook. Drain and rinse. Transfer to a mixing bowl.
- Add shredded cabbage and carrots, to noodles. Add peanut sauce and toss.
- Transfer to serving platter. Garnish with peanuts and scallions.
Note
Soba noodles are made with buckwheat flour which is gluten free. However, if you are gluten intolerant check the ingredients as many brands of soba noodles are made with a mixture of buckwheat and wheat flour. Other gluten free options include edamame or black bean noodles.