Rating
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Active time
25 minutes
Total time
25 minutes
Yield
4 servings
Serving Size
1/4 recipe
Nutritioni
Ingredients

Peanut Miso Dressing

¼ cup peanut butter

¼ cup + 2 tablespoons warm water

1 ½ Tablespoons rice vinegar

1 ½ Tablespoons white miso

2 teaspoons freshly grated ginger

1 teaspoon honey

 

Salad

8 ounces buckwheat soba noodles

½ small purple cabbage, shredded

1 large carrot, grated

3 green onions, thinly sliced (white and green parts)

½ cup chopped cilantro (optional)

¼ cup chopped roasted and lightly salted peanuts, for garnish

Instructions
  1. To make the dressing, combine all ingredients in a small blender or food processor and blend until smooth.
  2. Cook the buckwheat according to package instructions in a large pot of water. When noodles are cooked, but not mushy, drain and immediately submerge in a large bowl of cold water. Use your hands to “wash” or “scrub” the noodles in the cold water, to keep them from becoming gummy or mushy, then drain them again.
  3. In a large mixing bowl, the cabbage, carrots, green onions, and cilantro (if using) with half of the dressing. Add the drained soba noodles and the remainder of the dressing and toss until mixed. Garnish with roasted, lightly salted peanuts before serving. (Can be served warm, chilled, or at room temperature.)

An Oldways recipe, courtesy of Kelly Toups

Nutrition

Calories: 410
Total Fat: 14g
Saturated Fat: 2g
Sodium: 300mg
Carbohydrate: 60g
Fiber: 8g
Total Sugar: 10g (Added Sugar: 1g)
Protein: 14g

Yield: 4 servings

Serving Size: 1/4 recipe


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