Peanut-Sesame Slaw with Soba Noodles
Hello Friends welcome to my another food blog here we will learn how to make Peanut Slaw with Soba Noodles.
➤I’m re-introducing one of my all-time favorite recipes today! It’s a colorful slaw with tender soba noodles, tossed in sesame-ginger peanut sauce.
❤I’ll tell you more about it. It’s packed with nutritious vegetables, including carrots, cabbage and Brussels sprouts. This slaw is crunchy and satisfying, filling and full of flavor.
Solid Asian slaw made with cabbage, carrots and soba noodles, thrown in a striking nut sesame sauce.This slaw recipe is very flexible—feel free to omit the noodles and/or brussels sprouts and buy pre-shredded slaw mix for easier preparation.
INGREDIENTS
Slaw
- 4 ounces soba noodles or whole wheat spaghetti
- 1 very small purple or green cabbage, sliced into quarters and core removed (about 16 ounces/6 cups shredded)
- ½ pound (about 12) Brussels sprouts, nubby ends removed, or additional cabbage (about 2 cups shredded)
- 4 carrots, peeled
- 1 bunch of green onions, trimmed and sliced into thin rounds
Peanut-sesame dressing
- 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 maple syrup
- 1 tablespoon finely grated fresh ginger
- 2 garlic cloves, pressed or minced
Garnish
- Sprinkle of coarsely chopped peanuts
- Handful of cilantro, coarsely torn
- 1 lime, sliced into wedges
- Optional, for spice lovers: sriracha or chili-garlic sauce
INSTRUCTION
Step 1- At first follow my all steps carefully. Cook the soba noodles: Bring a large pot of water to boil and cook the noodles according to package directions. Drain and rinse with cold water before returning to pot.
Step 2-Set up the vegetables: This is simpler in a food processor than by hand. On the off chance that utilizing a food processorshred the cabbage and fledglings with the cutting plate, at that point grind the carrots utilizing the grinding circle.Or use a chef’s knife to chop the cabbage and sprouts into thin strips, then coarsely grate the carrots.
Step 3-Set up the dressing: In a 2-cup fluid estimating cup or medium bowl, whisk together the dressing fixings until smooth.If the mixture should be thick but drizzly; if it’s too thick, whisk in water in 1 tablespoon increments until it is.
Step 4-In a huge serving bowl, consolidate the cooked soba noodles, destroyed cabbage and fledglings, ground carrots, and cleaved green onions. Pour dressing over the vegetables and throw to cover.For best flavor, let the slaw marinate for 20 minutes before serving.
Step 5-Serve slaw with a sprinkling of chopped peanuts, torn cilantro and a lime wedge. Serve with sriracha on the side, if you’d like a spicy kick. This slaw keeps very well for a few days.Before serving, wake up the flavors with a dash of lime juice or vinegar and more fresh cilantro.
NOTES
MAKE IT GLUTEN FREE:Either overlook the noodles or purchase affirmed sans gluten soba noodles. You may likewise have great outcomes with a firm sans gluten spaghetti, similar to a corn and quinoa assortment.Be sure to use tamari instead of regular soy sauce, which is not gluten free.
MAKE IT VEGAN: Use maple syrup instead of honey.
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