Serves
4–6
Ingredients
Salad
- 2 cups shaved green cabbage
- 2 cups shaved red cabbage
- 1 cup thinly sliced bell peppers
- 1 cup shredded carrots
- 1 cup cooked edamame
- 1/4 cup fresh cilantro, chopped
Noodles
- 8 oz buckwheat soba noodles, cooked, rinsed, and drained
- 1 teaspoon neutral oil
Toppings
- 1/2 cup toasted peanuts, chopped
- 3 spring onions, thinly sliced
Peanut Sauce
- 1/2 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon lime juice
- 1 teaspoon rice vinegar
- 1 teaspoon grated fresh ginger
- 2 garlic cloves, minced
- 2–4 tablespoons warm water
- Chili flakes or chili paste (optional)
Instructions
1.
Cook the noodles. Cook soba noodles according to package directions. Rinse under cold water, drain well, and toss with 1 teaspoon oil.
2.
Prepare the peanut sauce. In a bowl whisk together peanut butter, soy sauce, honey, lime juice, rice vinegar, ginger, and garlic. Add warm water a little at a time until smooth and pourable. Add chili flakes or chili paste if desired.
3.
Assemble the salad. In a large bowl combine green cabbage, red cabbage, bell peppers, carrots, edamame, cilantro, and soba noodles.
4.
Dress the salad. Spoon the peanut sauce over the salad and toss lightly to coat.
5.
Finish and serve. Top with toasted peanuts and sliced spring onions. Serve immediately or chilled.
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