Tasty Noodle Salad with Thai Peanut Dressing
February 15, 2022
Looking for a main course or premade lunch recipe? We’re serving up the most delicious cold salad, perfect for when you’re craving a flavorful, crunchy, pea-nutty dish. Best of all, it’s versatile! This salad can be easily made with protein, or as vegan, and/or gluten-free. Add diced chicken or edamame beans to this refreshing dish if you need that extra protein kick.
This slaw is dietitian-approved, with it having more vegetables than noodles and heart-healthy ingredients to keep you going.
Soba Noodle-Cabbage Salad with Thai Peanut Dressing
- Course: Gluten-Free, Salads
- Cuisine: Vegan
- Servings 6
- Prep Time 15 minutes
- Cook Time 4 minutes
- 2 tablespoons Peanut Butter Powder
- 1 tablespoon Ginger Root, fresh and grated
- 2 Garlic Cloves
- 3 tablespoons Low-Sodium Rice Vinegar
- 1 tablespoon Coconut Aminos
- 2 teaspoons Sesame Oil
- 2 teaspoons Honey
- 1 ½ cups Coleslaw Mix, dry (or shredded plain cabbage)
- 1 package Soba Noodles, dry
- 1 Cucumber, julienned
- 1 large Bell Pepper, orange or red, julienned
- 1 bunch Radishes, matchstick cut
- 3 Green Onions, chopped
- 1 bunch Cilantro, loosely chopped
- 1 tablespoon Sesame Seeds, toasted
- Place dressing ingredients in a blender or food processor and blend until creamy. An alternative option is to hand whisk ingredients in a bowl until emulsified. Set aside.
- Add dry Soba noodles to boiling water. Boil for 4 minutes. Drain noodles and rinse in cold water. Set noodles aside.
- Place 3 ounces of prepared Soba noodles on each serving plate. Drizzle each mound of noodles with 1 tablespoon of dressing. Divvy the julienned veggies (cucumber, bell peppers, radishes and onion), green onions and cabbage mix among the plates of noodles.
- Drizzle salad with an additional 2 teaspoons of dressing.
- Top each salad with fresh cilantro and sprinkle with toasted sesame seeds
Note: Additions like chopped chicken, crushed peanuts, lime wedges, edamame beans or carrots would go well with this dish.
Total Fat: 4g
Saturated Fat: 1g
Polyunsaturated Fat: 1g
Trans Fat: 0
Total Carbohydrates: 41g
Dietary Fiber: 4g
Vitamin A: 55%
Vitamin C: 52%