This is a really fantastic salad which is both tasty and healthy. I modified it slightly from a post from my fellow blogger at the Taste Tickler and I made it for guests last night and we ate almost the entire bowl. That’s always a good sign.
12 oz Soba Noodles
4 cups of Broccoli Slaw mix
4 cups of Cole Slaw mix
1 bunch Scallions, trimmed and sliced in half and chopped.
½ Red Pepper, sliced into thin strips
1/2 cup chunky Peanut Butter
3 Tbsp Rice Vinegar
3 Tbsp Toasted Sesame Oil
3 Tbsp Tamari or other soy sauce
2 Tbsp Honey or Agave Nectar
1 Tbsp finely grated fresh Ginger
1 Garlic clove, pressed or minced
1 Tbsp Chili and Garlic Pasta or Sriracha Sauce
1 Tbsp Sesame Seeds
Coarsely chopped cilantro
1 lime, sliced into wedges and squeezed over each serving
Cook the soba noodles by bringing a large pot of water to a boil and cooking the noodles according to the package directions. Drain and rinse with cold water or plunge into ice water and then drain and add into large mixing bowl.
In a small bowl, whisk together the dressing ingredients until smooth. Then add the slaw ingredients into the soba noodles and toss using your hands or two wooden spoons.
Add the dressing bit by bit, tossing in between and then into the refrigerator for at least 30 minutes,
When ready to serve, sprinkle with cilantro and a squeeze of lime.