small purple or green cabbage, sliced into quarters and core removed
1/2 pound (about 12) Brussels sprouts, optional
4 carrots, peeled
1 bunch green onions, trimmed and sliced into thin rounds
Peanut-sesame dressing-
1/2 cup peanut butter
3 tablespoons white wine vinegar or rice vinegar
3 tablespoons toasted sesame oil
3 tablespoons reduced-sodium tamari or other soy sauce
2 tablespoons honey or agave nectar
1 tablespoon finely grated fresh ginger
2 garlic cloves, pressed or minced
Garnish-
Sprinkle of coarsely chopped peanuts
Handful of cilantro, coarsely torn
1 lime, sliced into wedges
Instructions
Cook the soba noodles- bring a large pot of water to boil and
cook the noodles according to package directions. Drain and
rinse with cold water before returning to pot.
Prepare the vegetables- This is easier in a food processor than
by hand. If using a food processor, shred the cabbage and
sprouts with the slicing disk, then grate the carrots using the
grating disk. Or use a chef's knife to chop the cabbage and
sprouts into thin strips, then coarsely grate the carrots.
Prepare the dressing- In a small bowl, whisk together the
dressing ingredients until smooth.
In a large serving bowl, combine the cooked soba noodles,
shredded cabbage and sprouts, grated carrots, and chopped
green onions. Pour dressing over the vegetables and toss to
coat (you may or may not need all of the dressing). For best
flavor, let the slaw marinate for 20 minutes before serving.
Serve slaw with a sprinkling of chopped peanuts, torn cilantro
and a lime wedge.
Originally Submitted
12/21/2015
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