Peanut-Sesame Slaw with Soba Noodles

Ingredients

Contains: wheat, peanut, soy, sesame (auto-detected from the ingredients and method; we can miss things, so check labels)

• 4 ounces soba noodles
• 1 small purple or green cabbage, sliced into quarters and core removed
• ½ pound (about 12) Brussels sprouts, optional
• 4 carrots, peeled
• 1 bunch green onions, trimmed and sliced into thin rounds
• ½ cup peanut butter
• 3 tablespoons white wine vinegar or rice vinegar
• 3 tablespoons toasted sesame oil
• 3 tablespoons reduced-sodium tamari or other soy sauce
• 2 tablespoons honey or agave nectar
• 1 tablespoon finely grated fresh ginger
• 2 garlic cloves, pressed or minced
• Sprinkle of coarsely chopped peanuts
• Handful of cilantro, coarsely torn
• 1 lime, sliced into wedges

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Bring a pot of water to a boil, add the soba noodles and cook until tender, about 4 to 5 minutes. Drain, rinse under cold water and set aside.

2. Shred the cabbage thinly. Trim and thinly slice the Brussels sprouts if using. Peel and julienne or grate the carrots.

3. Whisk together the peanut butter, vinegar, toasted sesame oil, tamari, honey, grated ginger and pressed garlic. Add a splash of hot water if needed to loosen the dressing to a pourable consistency.

4. Combine the cabbage, Brussels sprouts, carrots and sliced green onions in a large bowl.

5. Add the cooled soba noodles to the vegetables and pour in about two-thirds of the dressing. Toss well to coat.

6. Taste and add more dressing as desired. Top with chopped peanuts and torn cilantro.

7. Serve with lime wedges on the side for squeezing over each portion.