Sometimes you just need a chilled dish that is both filling and easy for those toasty summer evenings when you don't want to turn on any appliances. I have just the dish for those nights.
This Soba Noodle Cabbage Salad has a creamy peanut dressing that combines the savory and the sweet in a much healthier version of take-out noodles. The soba noodles are full of protein on their own (11 grams per serving!), but when dressed in the peanut sauce, they really satisfy your hunger. And yet, fresh veggies like cucumber lighten up the dish so you don't feel overly full.
I served this along with a simple kale salad with edamame and avocado, though you could easily eat the noodles on their own or serve with fried tofu or fresh rolls.
Here's the recipe.
Soba Noodle Cabbage Salad with Peanut Dressing
Salad Ingredients
1 package soba noodles (buckwheat soba noodles come in 9-10 oz package)
2 cups purple cabbage, thinly shredded
2 cups green cabbage, thinly shredded
2 cups shredded carrots
2 large cucumbers, diced
1 large bell pepper, diced
1/2 cup fresh cilantro, roughly chopped
2 tablespoons red chili flakes
Sesame seeds, for garnishing (optional)
Dressing Ingredients
1/2 cup natural peanut butter (should be runny)
1/2 cup fresh lime juice
2 tablespoons tamari sauce
1 1/2 teaspoons minced garlic
1 tablespoon minced ginger
1/2 teaspoon coconut sugar
2-4 tablespoons water
Method
Rinse, chop, and prep all veggies.
In a small bowl, combine the dressing ingredients for the peanut sauce. Whisk together and add water 1 tablespoon at a time until you reach the desired consistency.
Bring a large pot of water to a rapid boil. Cook the soba noodles according to the package directions, approximately 4 minutes. Rinse noodles and drain with cold water.
In a large bowl, toss the noodles in the dressing to coat evenly. Add the other ingredients and gently toss until combined and evenly coated with dressing.
Serve immediately. Store in an air-tight container in the refrigerator for up to 5 days.
Recipe adapted from one found on frommybowl.com
This Soba Noodle Cabbage Salad has a creamy peanut dressing that combines the savory and the sweet in a much healthier version of take-out noodles. The soba noodles are full of protein on their own (11 grams per serving!), but when dressed in the peanut sauce, they really satisfy your hunger. And yet, fresh veggies like cucumber lighten up the dish so you don't feel overly full.
I served this along with a simple kale salad with edamame and avocado, though you could easily eat the noodles on their own or serve with fried tofu or fresh rolls.
Here's the recipe.
Soba Noodle Cabbage Salad with Peanut Dressing
Salad Ingredients
1 package soba noodles (buckwheat soba noodles come in 9-10 oz package)
2 cups purple cabbage, thinly shredded
2 cups green cabbage, thinly shredded
2 cups shredded carrots
2 large cucumbers, diced
1 large bell pepper, diced
1/2 cup fresh cilantro, roughly chopped
2 tablespoons red chili flakes
Sesame seeds, for garnishing (optional)
Dressing Ingredients
1/2 cup natural peanut butter (should be runny)
1/2 cup fresh lime juice
2 tablespoons tamari sauce
1 1/2 teaspoons minced garlic
1 tablespoon minced ginger
1/2 teaspoon coconut sugar
2-4 tablespoons water
Method
Rinse, chop, and prep all veggies.
In a small bowl, combine the dressing ingredients for the peanut sauce. Whisk together and add water 1 tablespoon at a time until you reach the desired consistency.
Bring a large pot of water to a rapid boil. Cook the soba noodles according to the package directions, approximately 4 minutes. Rinse noodles and drain with cold water.
In a large bowl, toss the noodles in the dressing to coat evenly. Add the other ingredients and gently toss until combined and evenly coated with dressing.
Serve immediately. Store in an air-tight container in the refrigerator for up to 5 days.
Recipe adapted from one found on frommybowl.com