- 2 cups shredded red cabbage
- 2 cups finely chopped cucumber
- 1 cup shredded carrots
- 1 cup finely chopped orange bell pepper
- 8 oz soba noodles
- 1/4 cup finely chopped green onions (green part only)
Dressing
- 1 cup crunchy peanut butter
- 2 tbsp maple syrup
- 1/2 cup low-sodium soy sauce (or tamari sauce)
- 1/4 cup seasoned rice wine vinegar
- 1 tbsp sesame oil
- 1//4 tsp sriracha sauce or to taste
- 1 tbsp salt or to taste
- 2 tbsp freshly squeezed lemon juice
- 1/4 cup sunflower oil
- 1/2 tsp ground ginger powder or to taste
To garnish
- 1/2 cup dry roasted salted peanuts
- 1 cup packed cilantro leaves for garnish
It is a great make-ahead salad and stays fresh in an air-tight container in the fridge for up to three days. Just give it a good stir before serving it.Peanut rich, crunchy, spicy, you get it all in every single bite!
- Cook the soba noodles according to package instructions. Drain. Rinse it in cold water and drain it well. Let it cool to room temperature.
- Whisk together all dressing ingredients until you get a smooth texture.
- Add all vegetables, soba noodles, and dressing to a large bowl. Toss it to combine until well coated. Garnish with roasted peanuts and cilantro leaves before serving it.