This slaw features Japanese soba noodles and an Indonesian-style spicy peanut sauce. Even with the noodles and peanut sauce, this slaw is still light and fresh thanks to copious amounts of crisp cabbage and colorful produce. It would be a great potluck dish!
Peanut and Soba Noodle Slaw
Yields 4 to 6 full-sized portions
Soba Slaw Ingredients:
3 to 4 ounces soba noodles
1 small red cabbage, cored and chopped (about 6 cups)
3 carrots, peeled and julienned
4 green onions, thinly sliced (green and white parts)
1 to 2 jalapeños, seeded and chopped
1/2 cup chopped fresh cilantro
1/2 cup chopped roasted and salted peanuts
Peanut dressing ingredients:
generous 1/3 cup natural peanut butter (smooth or crunchy)
1/3 cup rice wine vinegar
2 tablespoons reduced sodium tamari (or other reduced sodium soy sauce)
2 tablespoons packed brown sugar
1 large garlic clove, pressed or minced
pinch of red pepper flakes
Bring a large pot of salted water to boil and cook the soba noodles until al dente, according to package directions (do not overcook). Drain and rinse the noodles in a colander, and then transfer them to a large serving bowl.
In a liquid measuring cup, whisk together the peanut dressing ingredients until well blended. In your large serving bowl, toss the soba noodles and remaining slaw ingredients with the peanut dressing until well coated. Taste, and add more tamari (up to 1 tablespoon more) or a dash of salt if desired. Serve.
Note: This dish is vegan. It can be gluten-free as long as you use 100 percent buckwheat, certified gluten-free soba noodles.
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