Serves 4
3/4 cup of creamy, unsalted peanut butter
2 cloves garlic - grated
2 Tbsp. of grated ginger
pinch of red pepper flakes
2 large limes - zest & juice
2 Tbsp. of honey
3 Tbsp. of soy sauce or tamari
2 Tbsp. of rice wine vinegar
2 tsp. of toasted sesame oil
1/3 cup of light coconut milk or water - plus more as needed
1/4 cup of cilantro (optional)
8 oz. buckwheat soba noodles
3 cups of shredded cabbage
1 bell pepper - julienned
1 large carrot - peeled & julienned
1/2 of an red onion - shaved thin
2 Persian cucumbers - shaved thin
1 bundle of mint or cilantro - roughly chopped
salted peanuts - chopped, for garnish
avocado - for serving
cilantro or mint - for garnish
In a blender, food processor, or in a bowl with a whisk, combine all of the peanut sauce ingredients to combine. Use coconut milk or water to thin it to a vinaigrette consistency.
Bring a large pot of salted water to a boil. Cook the noodles accordingly to package instructions, drain, rinse and set aside.
In a large mixing bowl, combine your cabbage, bell pepper, carrot, onion, cucumber and herbs. Add the cooled noodles, desired amount of peanut sauce and toss everything to coat. If it feels gloppy, add a splash more citrus juice to get things moving. Garnish with chopped peanuts, avocado, and more herbs if you have them. The salad will store for 3 days.
