Veggie Soba Noodle Salad

This veggie soba noodle salad is filled with tons of fresh vegetables and crunchy peanuts. It’s also mixed in a light ginger peanut sauce making it a colorful, healthy, and delicious meal! I made the dish for lunch the other day for my sister and I and it was super easy to prepare—besides cooking the noodles, all you need to do is place kale, cabbage, and carrots in the food processor and make the ginger peanut sauce!photo-3

Veggie Soba Noodle Salad
  • 4 ounces soba noodles
  • 1 small purple cabbage, sliced into quarters and core removed
  • ½ large head of kale (about 4 cups)
  • 4 carrots, peeled
  • 1 bunch green onions, trimmed and sliced into thin rounds
  • Sprinkle of coarsely chopped peanuts
  • Peanut-sesame dressing
  • ½ cup peanut butter
  • 3 tablespoons white wine vinegar or rice vinegar
  • 3 tablespoons toasted sesame oil
  • 3 tablespoons tamari
  • 2 tablespoons honey
  • 1 tablespoon finely grated fresh ginger
  • 2 garlic cloves, pressed or minced
  1. Cook the soba noodles: bring a large pot of water to boil and cook the noodles according to package directions. Drain and rinse with cold water before returning to pot.
  2. Shred the cabbage kale, and carrots by placing in the food processor
  3. In a small bowl, whisk together the dressing ingredients until smooth.
  4. In a large serving bowl, combine the cooked soba noodles, shredded cabbage, kale, and carrots, and chopped green onions. Pour dressing over the vegetables and toss to coat (you may or may not need all of the dressing). For best flavor, let the slaw marinate for 20 minutes before serving.
  5. Serve slaw with a sprinkling of chopped peanuts


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