Soba and Slaw Salad with Peanut Dressing

Name: Soba and Slaw Salad with Peanut Dressing
Yield: 4 servings (serving size: 2 1/2 cups salad, 1 tablespoon onions, and 1 1/2 teaspoons peanuts)
Ingredients: 6 ounces uncooked soba (buckwheat) noodles, broken in half; 6 cups shredded red cabbage; 2 cups grated carrot; ¾ cup thinly sliced green onions, divided; ½ pound coarsely chopped cooked shrimp; 3 tablespoons low-sodium soy sauce; 3 tablespoons rice vinegar; 1 tablespoon canola oil; 2 ½ tablespoons creamy peanut butter; 2 teaspoons Thai chile paste with garlic; 2 tablespoons chopped dry-roasted peanuts

3 Ratings
3 Reviews

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.

By Barbara Lauterbach

Recipe by Cooking Light June 2005

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Credit: Lee Harrelson

Recipe Summary

Yield:

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

Nutrition Info

Directions

Step 1
Cook noodles according to package directions, omitting salt and fat. Drain; rinse with cold water.

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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.

Nutrition Facts

Per Serving:

393 calories; calories from fat 30%; fat 12.9g; saturated fat 1.8g; mono fat 5.8g; poly fat 3.5g; protein 24.6g; carbohydrates 47.7g; fiber 4.7g; cholesterol 111mg; iron 5.5mg; sodium 753mg; calcium 127mg.

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KathrynNC

07/15/2013

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

11/01/2011

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.

Anonymous

02/28/2010

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.

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Soba and Slaw Salad with Peanut Dressing

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (3)

All Reviews for Soba and Slaw Salad with Peanut Dressing

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Soba and Slaw Salad with Peanut Dressing

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (3)

All Reviews for Soba and Slaw Salad with Peanut Dressing