One of my favorite things about summer is all of the garden fresh produce. All of the beautiful fruits and vegetables have such incredible flavor and color. Farmer’s market’s are heavenly. My tendency is usually to overdose on fresh vegetables early in the season by grilling them, putting them in green salads, or just eating them raw with a little salt and pepper. While I thoroughly enjoy all of these things, sometimes a green salad or grilled vegetables just don’t fill that craving for something that really “sticks to your ribs”. So I decided to develop a cold, hearty salad that is packed with flavor, and that refrigerates well so you can enjoy the leftovers for several days. I hope you all enjoy it as much as we do!
This Soba Noodle Salad is packed with flavor, and will leave you feeling full and satisfied. It is great as a main course or for a weekday lunch. The combination of the soft noodles, creamy dressing, and crunchy vegetables is foodie match made in heaven!
- 1 tbsp Canola Oil
- 1 tsp Sesame Oil
- 2 Garlic Cloves Minced or Grated
- 1 tbsp Ginger Minced or Grated
- 1 c. Creamy Peanut Butter
- 1/2 c. Reduced Sodium Soy Sauce
- 1/4 c. Water
- 3/4 tbsp Sugar
- 1 tsp Chili Paste
- 1 pkg Soba Noodles 8.8oz
- 2 Carrots Peeled Into Ribbons
- 1/4 Head Red Cabbage Sliced Thin
- 2 Leaves Kale Stems Removed, Roughly Chopped
- 1/4 c. Scallions Chopped
- 1/2 c. Roasted Peanuts Unsalted
Follow the instructions on package to cook Soba Noodles. Once cooked, rinse with cold water to stop the cooking, and let cool.
Heat 1 tbsp of canola oil over medium/low heat in large saucepan.
Add minced garlic and ginger. Cook for 1-2 minutes until aromatic.
Add peanut butter, soy sauce, sugar, and water. Whisk constantly to create emulsion. *Depending on what kind of peanut butter you use, your sauce may need a little more water. You want the sauce to have a creamy consistency but not runny. If your sauce is still really thick add more water 1 tbsp at a time until it is creamy.
Add chili paste and sesame oil. Whisk until combined. Remove from heat and let cool.
Combine red cabbage, kale, carrots* and noodles in a large bowl. Add the peanut sauce. Toss until noodles and vegetables are evenly coated.
*To Create Carrot Ribbons- use a vegetable peeler to get long, thin strips of carrot (like a ribbon). Peel the skin of the carrot, then slide the vegetable peeler from one end of the carrot to the other to get a long, thin strip. Rotate carrot until the center is too thin to create a ribbon.
Top with Peanuts and Chopped Scallions.