Peanut Slaw with Soba Noodles
Recipe adapted from Kathryn Taylor of Cookie and Kate
When running low on fresh veggies, I reach for frozen veg and pantry staples like peanut butter and pasta. Tonight’s dinner was my favorite peanut soba noodle slaw from Cookie and Kate.
Salad Ingredients
8 ounces soba noodles (look for 100% buckwheat) or whole wheat spaghetti
1 small purple or green cabbage, sliced into quarters and core removed (about 16 ounces/6 cups shredded)
5 carrots, peeled sliced into thin strips
1 bunch of green onions, trimmed and sliced into thin rounds
2 cups snap peas, cut into bite-sized pieces
1 bag shelled edamame
1 mango, cut into thin strips
1 bell pepper (any color you like), cut into thin strips
3 tablespoons sesame seeds (white, black, or a combination)
Peanut-Sesame Dressing
½ cup peanut butter
3 tablespoons white wine vinegar or rice vinegar
3 tablespoons toasted sesame oil
3 tablespoons reduced-sodium tamari or other soy sauce
2 tablespoons maple syrup
1 tablespoon finely grated fresh ginger or ½ tablespoon powdered ginger
2 garlic cloves, pressed or minced (optional)
Garnish
Sprinkle of coarsely chopped peanuts
Handful of cilantro, coarsely torn
1 lime, sliced into wedges
Optional, for spice lovers: Sriracha or chili-garlic sauce
I like to up the plant count and protein by adding edamame, snap peas, and black sesame seeds. I also like to add a mango for extra sweetness. This recipe is totally flexible, so you can easily add what you like or have on hand.
Yield: 8 two-cup servings
Nutrition Information:
Per two-cup serving, calculated using buckwheat noodles and 1 tablespoon of peanuts sprinkled over entire salad
Calories: 425 Protein: 18 g Fat: 18.9 g Net Carbs: 45.1 g Fiber: 8 g
Iron: 3.2 mg Calcium: 134.1 mg Vitamin A: 492.4 IU Vitamin C: 94.3 mg
Folate: 239.6 IU Potassium: 918.4 mg
Monounsaturated Fat: 8.1 g Polyunsaturated Fat: 6 g Omega-3 Fats: .3 g
Saturated Fat: 2.8 g Trans Fat: 0 g Cholesterol: 0 mg
Give this recipe a try. It’s a winner!
Happy eating!
🌱💕