Soba and Slaw Salad with Peanut Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Total time: 40 minutes. Look for soba noodles, rice vinegar, chile paste, and soy sauce in the specialty-foods aisle of your supermarket or in Asian markets. Use packaged slaw mix in place of the red cabbage and carrot if you're in a hurry. Try this recipe with coarsely chopped rotisserie chicken instead of shrimp. Ingredients:
6 ounces uncooked soba (buckwheat) noodles, broken in half |
6 cups shredded red cabbage |
2 cups grated carrot |
3/4 cup thinly sliced green onions, divided |
1/2 pound coarsely chopped cooked shrimp |
3 tablespoons low-sodium soy sauce |
3 tablespoons rice vinegar |
1 tablespoon canola oil |
2 1/2 tablespoons creamy peanut butter |
2 teaspoons thai chile 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 cup green onions, and shrimp in a large bowl.
3. Combine soy sauce and next 4 ingredients (through chile paste) in a small bowl; stir with a whisk until blended. Add soy sauce mixture to noodle mixture, tossing gently to coat. Sprinkle with remaining 1/4 cup green onions and peanuts.
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