Salade de nouilles soba aux cacahuètes
Cette salade de nouilles soba colorée est parfaite pour les chaudes journées d'été, les barbecues et les déjeuners au parc. Vous pouvez facilement l'adapter en utilisant d'autres légumes croquants de saison (poivrons, concombres, haricots verts, pois mange-tout), ou en ajoutant une protéine (edamame, tofu, tempeh).
Category
Salad
Servings
4-6
This colourful soba noodle salad is perfect for hot Summer days, BBQ’s and lunches at the park. You can easily adapt it by using other crunchy in-season veggies (bell peppers, cucumbers, green beans, snap peas), or by adding a protein (edamame, tofu, tempeh).
Logan Petit Lot
Ingredients
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230 g. (8 oz) soba noodles
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3 cups shredded red cabbage (about ¼ of a large cabbage head)
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2 cups carrot ribbons (about 3 large carrots, peeled with a vegetable peeler)
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½ cup fresh chopped cilantro
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½ cup fresh chopped mint
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1-2 green onion, thinly sliced
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1/3 cup toasted peanuts, roughly chopped
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½ cup Chipotle Peanut Butter
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2 tbsp rice vinegar
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4 tsp Tamari
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½ cup water
Salad
Dressing
Directions
Cook the soba noodle according to the package directions. Once tender, drain in a colander and rinse under cold water. Let cool completely
In a blender (or using an immersion blender) blend all the ingredients for the dressing: Chipotle Peanut Butter, rice vinegar, tamari and water. You should get a smooth, creamy, but pourable sauce. If the sauce is too thick, add a bit more water as needed.
Transfer the cooled noodles to a large salad bowl. Add the shredded cabbage, carrot ribbons, and about half of the mint and cilantro. Drizzle with a portion of the sauce and using tongs, toss well until the noodles and veggies are all coated. When ready to serve, drizzle the remaining sauce on top and garnish with the green onion, toasted peanuts, and remaining cilantro and mint.
Recipe Note
This recipe is from the fine folks that make Logan Petit Lot Nut Butters!
https://loganpetitlot.shop/pages/peanut-soba-noodle-salad