Serves: 4 to 8
- 4 ounces dry soba noodles
- 1 small purple cabbage, cut into vertical quarters, core removed
- 4 carrots, peeled or scrubbed
- 1 bunch green onions, roots trimmed, then sliced into thin rounds
- ½ cup peanut butter
- 3 tablespoons rice vinegar
- 3 tablespoons sesame oil
- 3 tablespoons soy sauce
- 2 tablespoons honey or agave nectar
- 1 tablespoon finely grated fresh ginger (fresh in a tube is fine)
- 2 garlic cloves, pressed or minced
- handful of fresh cilantro, chopped
- Healthy handful of coarsely chopped peanuts for each serving
- 1 lime, sliced into wedges
- Cook the soba noodles: bring a large pot of water to boil and cook the noodles according to package directions. Drain into a colander and rinse with cold water. Drain well. Put the noodles onto a cutting board (in a mound), and chop into bite-sized pieces. Set aside.
- Using a sharp chef’s knive, shred the cabbage; grate the carrots with a grater. You could add a few shredded Brussel’s sprouts or some shredded kale.
- Prepare the dressing: In a small bowl, whisk together the dressing ingredients until smooth. If it’s too thick, whisk in very warm water in 1 tablespoon increments until it becomes pourable; don’t add too much!
- In a large serving bowl, combine the cooked soba noodles and the vegetables. Pour dressing over the vegetables and toss to coat.
- Top each serving with peanuts, and squeeze a lime wedge over top.