Soba and Cabbage Salad with Peanut Miso Dressing

To make the dressing, combine all ingredients in a small blender or food processor and blend until smooth.
Cook the buckwheat noodles 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.
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.)

Banner Image:

SobaCabbageSaladMisoPeanut_KT.jpg

Grain:

Buckwheat [1]

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

Active time:

25 minutes

Yield:

4 servings

Nutrition:

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

Author:

An Oldways recipe, courtesy of Kelly Toups

Diet:

Vegetarian & Vegan Diet

Recipe tags:

Quick & Easy Staff Favorites

Course:

Salads

Meal:

Lunch

Dietary choice:

Vegetarian Vegan Gluten-free

Rating:

Description:

Soba are Japanese noodles traditionally made from buckwheat ﬂour, meaning they are naturally gluten-free. The key to keeping soba texture springy and chewy rather than gummy and mushy is to give them a thorough rinse in cold water after cooking.

Serving Size:

1/4 recipe