Peanut-Sesame Slaw

Peanut-Sesame Slaw

A flexible, healthy slaw made with cabbage, carrots and soba noodles tossed in a bold peanut-sesame sauce. Omit the noodles and/or Brussels sprouts and buy pre-shredded slaw mix for easier preparation.

SLAW

• 4 ounces soba noodles or gluten free pasta (optional)

• 1 small purple or green cabbage, sliced into quarters and core removed

• 1/2 pound (about 12) Brussels sprouts (optional)

• 4 carrots, peeled

• 1 bunch green onions, trimmed and sliced into thin rounds

PEANUT-SESAME DRESSING

• 1/2 cup all natural, no salt added, peanut butter

• 3 tablespoons white wine vinegar or rice vinegar

• up to 3 tablespoons toasted sesame oil (optional)

• 3 tablespoons reduced-sodium tamari or other soy sauce

• 2 tablespoons maple syrup

• 1 tablespoon finely grated fresh ginger

• 1 garlic clove, pressed or minced (optional)

GARNISH

• Sprinkle of coarsely chopped peanuts

• Handful of cilantro, coarsely torn

• 1 lime, sliced into wedges

INSTRUCTIONS

1. Cook the noodles per package instructions.  Drain and rinse with cold water before returning to pot.

2. In a food processor, shred the cabbage and sprouts, then grate the carrots.

3. In a small bowl, whisk together the dressing ingredients until smooth. If it is too thick, whisk in 1 TBS water.  Add a pinch of salt if desired.

4. In a large serving bowl, combine the cooked soba noodles, and all vegetables. Add dressing and toss to coat (you may or may not need all of the dressing). For best flavor, let the slaw marinate for 20 minutes or overnight before serving.

5. Serve slaw with a sprinkling of peanuts, cilantro and a lime wedge.

NOTES: Adapted from River Cottage Veg.  This makes a whole lot of slaw! Feel free to halve the recipe by buying about 6 cups prepared slaw mix and roughly halving the dressing ingredients. Sometimes I actually double the versatile sauce recipe to have extra on-hand. This slaw keeps very well for a few days in the fridge.