Soba and Slaw Salad with Peanut Dressing

3 Reviews
ADD YOUR REVIEW
Lee Harrelson
Yield
4 servings (serving size: 2 1/2 cups salad, 1 tablespoon onions, and 1 1/2 teaspoons peanuts)
By Barbara Lauterbach
June 2005
RECIPE BY Cooking Light

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.

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

Nutritional Information

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

How to Make It

Step 1

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

Step 2

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

Step 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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Ratings & Reviews

KathrynNC's Review

user
July 15, 2013
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!

maineiacka's Review

KathrynNC
November 01, 2011
We liked this but agree that the shrimp are wasted. I'd put in tofu next time for the protein hit without changing the flavor. This was better the day it was made (I served it slightly warm) than as leftovers. I'm planning to make this again, for an upcoming potluck at work.

user's Review

maineiacka
February 28, 2010
I made it with shrimp the first time,and even though my husband and I thought it was very good, we agreed the dressing overpowered the shrimp. Now I serve it as a side dish along with grilled shrimp that has been marinaded in olive oil, minced garlic, orange peel and chopped fresh rosemary. Very nice combination of flavors.