Soba Slaw with Thai Peanut Sauce

A quick, easy, and healthy weeknight meal featuring fresh spring produce? I’m sold. Soba Slaw with Thai Peanut Sauce checks all of my meal boxes.

| Serves ~6 people |

 

Ingredients:

• 1 (9.5 oz)  package dried soba noodles
• 1/2 red cabbage, shredded (about 2 cups)
• 1 (12 oz) bag of broccoli slaw
• 1 large carrot, shredded

 

For the sauce:

• 4 tablespoons natural, creamy peanut butter
• 1/4 cup Braggs Liquid Aminos (or Tamari or soy sauce)
• 1 tablespoon sesame or olive oil
• 2 cloves garlic
• 2 teaspoons red Thai chili paste *see notes
• 2-3 tablespoons unsweetened almond milk

 

Garnish with:

• fresh scallions, chopped
• 2-3 tablespoons roasted peanuts

 

Instructions:

• Cook soba noodles according to package directions. They cook quickly, so be careful not to overcook!
• While the noodles are cooking, make the sauce by combining all the sauce ingredients into a blender and blending until smooth. I find that a smaller blender works better for this sauce, however if you only have a large blender, I suggest doubling the sauce recipe and using the remainder for other veggies/meals throughout the week!
• Transfer cooked and drained noodles to a mixing bowl. Mix in cabbage, broccoli slaw, and shredded carrots. Pour sauce onto the noodle and veggie mixture and gently mix until sauce is well incorporated.
• Sprinkle with scallions and peanuts and enjoy!

 

*If you cannot find red Thai Chili paste, add an extra 1-2 cloves of garlic and add some sriracha sauce to your desired taste.

*To make this gluten-free, be sure to use 100% buckwheat soba noodles.

*If you have a food processor, use the shredder attachment for the carrot and cabbage. It’s much easier than doing it by hand!