Satay Soba ‘Slaw

I was so surprised at how well all these flavours work together, and even if you aren’t a massive peanut butter fan this dressing isn’t too over powering.
Also a great leftover dish for the next day lunch.  Original recipe here

~ Bring a pot of water to the boil
~ Cook a small bunch of soba noodles (1/3 of a packet) for 2-3 minutes
~ Drain and rinse in cold water (so they don’t overcook and become sticky)
~ Set aside for combining into the rest of the ‘slaw later

In a food processor:
~ 1/4 red cabbage – sliced
~ Green/Chinese Cabbage (same quantity as the red) – sliced
~ 6 brussel sprouts – sliced
~ 2 med carrots, peeled – grated

For the dressing, combine in a medium bowl:
~ 2 tbsp peanut butter (Mayvers or Pics are great)
~ 2 tbsp honey (warm these for 15 sec in the microwave to make them easier to mix together)
~ 3 tbsp white wine vinegar/rice wine vinegar
~ 3 tbsp sesame oil
~ 3 tbsp soy sauce/tamari
~ 1 tbsp grated ginger (peel it and keep it in the freezer to use when needed)
~ 1 clove garlic, minced/finely chopped

Assemble the coleslaw  by mixing part noodle, part vegetable, spoon of sauce and building until you get the consistency you like
Garnish with chopped fresh coriander and chopped peanuts/cashews

satay soba noodle coleslaw

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Categories: Dinner, Recipes, Salads, Vegetarian | Tags: , , , , , , , | 2 Comments

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2 thoughts on “Satay Soba ‘Slaw

  1. Ema Jones

    I’m adding bits of boiled chicken to this…

  2. Great Idea!

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