Soba and Slaw Salad with Peanut Dressing

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

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Nutritional Information

Amount per serving
  • Calories: 393
  • Calories from fat: 30%
  • Fat: 12.9g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 5.8g
  • Polyunsaturated fat: 3.5g
  • Protein: 24.6g
  • Carbohydrate: 47.7g
  • Fiber: 4.7g
  • Cholesterol: 111mg
  • Iron: 5.5mg
  • Sodium: 753mg
  • Calcium: 127mg

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

  1. Cook noodles according to package directions, omitting salt and fat. Drain; rinse with cold water.
  2. Combine noodles, shredded cabbage, carrot, 1/2 cup green onions, and shrimp in a large bowl.
  3. 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.
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