Soba and Slaw Salad with Peanut Dressing
This dish is quite a deliciously unique take on slaw, to be sure. A combo of noodles and cabbage smothered in a spicy peanut sauce is just heavenly.
6 ounces uncooked soba noodles
2 cups shredded red cabbage
1 cup shredded green cabbage
1 cup grated carrots
3 tablespoons organic soy sauce
2 tablespoons brown rice vinegar
1 tablespoon avocado oil
3 cloves fresh garlic, finely minced
3 tablespoons creamy peanut butter
2 teaspoons Thai chile paste
2 tablespoons unsweetened almond or soymilk
2-3 tablespoons dry roasted peanuts, coarsely chopped
2-3 fresh scallions, thinly sliced on the diagonal
Bring a pot of water to a boil and cook soba al dente, about 10 minutes. Drain rinse very well. Transfer to a mixing bowl. Mix in cabbage and shredded carrots and set aside.
Make the peanut sauce by combining all dressing ingredients in a sauce pan over medium-low heat, slowly whisking in milk to make the dressing richer. Cook, stirring constantly, until the sauce is smooth and well blended, about 3 minutes. Gently mix sauce into noodles and vegetables. Transfer to a serving platter and sprinkle with peanuts and scallion.
Makes about 4 servings.