Soba and Slaw Salad with Peanut Dressing

Soba and Slaw Salad with Peanut Dressing Recipe
Lee Harrelson
Total time: 40 minutes. Look for soba noodles, rice vinegar, chile paste, and soy sauce in the specialty-foods aisle of your supermarket or in Asian markets. Use packaged slaw mix in place of the red cabbage and carrot if you're in a hurry. Try this recipe with coarsely chopped rotisserie chicken instead of shrimp.

Yield:

4 servings (serving size: 2 1/2 cups salad, 1 tablespoon onions, and 1 1/2 teaspoons peanuts)

Recipe from

Cooking Light

Nutritional Information

Calories 393
Caloriesfromfat 30 %
Fat 12.9 g
Satfat 1.8 g
Monofat 5.8 g
Polyfat 3.5 g
Protein 24.6 g
Carbohydrate 47.7 g
Fiber 4.7 g
Cholesterol 111 mg
Iron 5.5 mg
Sodium 753 mg
Calcium 127 mg

Ingredients

6 ounces uncooked soba (buckwheat) noodles, broken in half
6 cups shredded red cabbage
2 cups grated carrot
3/4 cup thinly sliced green onions, divided
1/2 pound coarsely chopped cooked shrimp
3 tablespoons low-sodium soy sauce
3 tablespoons rice vinegar
1 tablespoon canola oil
2 1/2 tablespoons creamy peanut butter
2 teaspoons Thai chile paste with garlic
2 tablespoons chopped dry-roasted peanuts

Preparation

Cook noodles according to package directions, omitting salt and fat. Drain; rinse with cold water.

Combine noodles, shredded cabbage, carrot, 1/2 cup green onions, and shrimp in a large bowl.

Combine soy sauce and next 4 ingredients (through chile paste) in a small bowl; stir with a whisk until blended. Add soy sauce mixture to noodle mixture, tossing gently to coat. Sprinkle with remaining 1/4 cup green onions and peanuts.

Note:

Barbara Lauterbach,

Cooking Light

June 2005
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