- 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
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
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
Dietary choice:
Vegetarian Vegan Gluten-free
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.