Servings: 4 portions
  • 2 cups shredded red cabbage
  • 2 cups finely chopped cucumber
  • 1 cup shredded carrots
  • 1 cup finely chopped orange bell pepper
  • 8 oz soba noodles
  • 1/4 cup finely chopped green onions (green part only)

Dressing

  • 1 cup crunchy peanut butter
  • 2 tbsp maple syrup
  • 1/2 cup low-sodium soy sauce (or tamari sauce)
  • 1/4 cup seasoned rice wine vinegar
  • 1 tbsp sesame oil
  • 1//4 tsp sriracha sauce or to taste
  • 1 tbsp salt or to taste
  • 2 tbsp freshly squeezed lemon juice
  • 1/4 cup sunflower oil
  • 1/2 tsp ground ginger powder or to taste

To garnish

  • 1/2 cup dry roasted salted peanuts
  • 1 cup packed cilantro leaves for garnish
It is a great make-ahead salad and stays fresh in an air-tight container in the fridge for up to three days. Just give it a good stir before serving it.
Peanut rich, crunchy, spicy, you get it all in every single bite!
  • Cook the soba noodles according to package instructions. Drain. Rinse it in cold water and drain it well. Let it cool to room temperature.
  • Whisk together all dressing ingredients until you get a smooth texture.
  • Add all vegetables, soba noodles, and dressing to a large bowl. Toss it to combine until well coated. Garnish with roasted peanuts and cilantro leaves before serving it.