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

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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

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