Soba and Cole Slaw Salad With Peanut Dressing |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 4 |
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From Cooking Light. Hearty enough for a main dish, also makes a good packed lunch. Can also use rotisserie chicken instead of shrimp. I used leftover grilled Jalapeno and Basil-Glazed Chicken and thought this was best made the night before. Serving size is generous. Ingredients:
6 ounces uncooked soba noodles, broken in half (buckwheat noodles) |
6 cups shredded red cabbage |
2 cups grated carrots |
3/4 cup thinly sliced green onion, divided |
1/2 lb coarsely chopped cooked shrimp or 1/2 lb chicken |
3 tablespoons low sodium soy sauce |
3 tablespoons rice vinegar |
2 1/2 tablespoons creamy peanut butter |
1 tablespoon canola oil |
2 teaspoons thai chili paste with garlic |
2 tablespoons chopped dry roasted peanuts |
Directions:
1. Cook noodles according to package directions, omitting salt and fat. Drain; rinse with cold water.
2. Combine noodles, shredded cabbage, carrot, 1/2 c green onions, and shrimp in a large bowl.
3. Combine soy sauce and next 4 ingredients in a small bowl, stir with whisk until blended. Add soy sauce mixture to noodle mixture, tossing gently to coat. Sprinkle with 1/4 c green onions and peanuts.
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