Peanut-Sesame Slaw with Soba Noodles
Peanut-Sesame Slaw with Soba Noodles
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. If the mixture should be thick but drizzly; if it's too thick, whisk in water in 1 tablespoon increments until it is. You might need to add a little salt, to taste, since the flavors have been diluted.
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.
NOTES
This makes a whole lot of slaw! Feel free to halve the recipe by buying about 6 cups prepared slaw mix and roughly halving the dressing ingredients.
To make this recipe gluten free, either omit the noodles or buy certified gluten-free soba noodles. You might also have good results with a firm gluten-free spaghetti, like a corn and quinoa variety. Be sure to use tamari (check the label to make sure it's gluten free) instead of regular soy sauce, which is not gluten free.
To make this recipe vegan, use agave nectar instead of honey.
This slaw keeps very well for a few days (covered and refrigerated). Before serving, wake up the flavors with a dash of lime juice or vinegar and more fresh cilantro.
Ingredients
Directions
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. If the mixture should be thick but drizzly; if it's too thick, whisk in water in 1 tablespoon increments until it is. You might need to add a little salt, to taste, since the flavors have been diluted.
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.
NOTES
This makes a whole lot of slaw! Feel free to halve the recipe by buying about 6 cups prepared slaw mix and roughly halving the dressing ingredients.
To make this recipe gluten free, either omit the noodles or buy certified gluten-free soba noodles. You might also have good results with a firm gluten-free spaghetti, like a corn and quinoa variety. Be sure to use tamari (check the label to make sure it's gluten free) instead of regular soy sauce, which is not gluten free.
To make this recipe vegan, use agave nectar instead of honey.
This slaw keeps very well for a few days (covered and refrigerated). Before serving, wake up the flavors with a dash of lime juice or vinegar and more fresh cilantro.
Notes
