Loved the flavor and spice! I omitted the shrimp to use this as a side dish with CL Thai Shrimp Cakes. As a side, we felt this made about 6-8 servings depending on your portion size. My personal preference is to use about 1 T of chopped peanuts per serving instead of 2 T total. We will definitely make this again!
Soba and Slaw Salad with Peanut Dressing
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.
More From Cooking Light
- 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
- 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
- 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.
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