Ingredients
4ozsoba noodles,or whole wheat spaghetti
16ozpurple cabbage,very small, or green, sliced into quarters, and core removed, 6 cups shredded
½lbBrussels sprouts,about 12, nubby ends removed, or additional cabbage, about 2 cups shredded
4carrots,peeled
green onions,trimmed and sliced into thin rounds
½cuppeanut butter
3tbspwhite wine vinegar,or rice vinegar
3tbsptoasted sesame oil
3tbspreduced-sodium tamari,or other soy sauce
2tbsphoney,or maple syrup
1tbspfresh ginger,finely grated
2garlic cloves,pressed or minced
peanuts,sprinkle, coarsely chopped
cilantro,handful, coarsely torn
1lime,sliced into wedges
sriracha,or chili-garlic sauce, optional, for spice lovers
Preparation
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 the pot.
If using a food processor, shred the cabbage and sprouts with the slicing disk then grate the carrots using the grating disk.
Or use a chef’s knife to chop the cabbage and sprouts into thin strips, then coarsely grate the carrots.
In a 2-cup liquid measuring cup or medium bowl, whisk together the dressing ingredients until smooth.
If the mixture should be thick but drizzly; if it’s too thick, whisk in water in 1 tablespoon increments.
In a large serving bowl, combine the cooked soba noodles, shredded cabbage and sprouts, grated carrots, and chopped green onions.
Pour dressing over the vegetables and toss to coat. For best flavor, let the slaw marinate for 20 minutes before serving.
Serve slaw with a sprinkling of chopped peanuts, torn cilantro, and a lime wedge. Serve with sriracha on the side, if you’d like a spicy kick.
Before serving, wake up the flavors with a dash of lime juice or vinegar and more fresh cilantro.
