Ingredients
Salad Ingredients
- 2 cups purple cabbage, finely sliced (approx ¼ of a cabbage)
- ½ red bell pepper / capsicum, thinly sliced
- 1 carrot, peeled and julienned
- 2 green onions / spring onions, finely sliced
- ¼ cup cilantro / coriander, finely chopped
- 1 small broccoli, cut into small florets
- 90 g soba noodles
Sesame Peanut Dressing
- ¼ cup peanut butter
- 2 tablespoons rice wine vinegar
- 1 tablespoon grated ginger
- 2 cloves garlic, finely chopped or crushed
- 1 teaspoon sesame oil
- 2 tablespoons light soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon lime juice (juice of half a lime)
- Pinch chili flakes (optional)
- Pinch pepper
Instructions
- Prepare the vegetables: Finely slice the purple cabbage, red bell pepper, carrot, and green onions. Chop the cilantro and cut the broccoli into small florets. Set all aside in a large mixing bowl.
- Cook the soba noodles: Bring a pot of water to a boil and cook the soba noodles according to the package instructions, usually about 4-5 minutes. Drain and rinse the noodles under cold water to stop the cooking process and cool them down. Drain well and add to the bowl with the vegetables.
- Make the dressing: In a separate bowl, whisk together the peanut butter, rice wine vinegar, grated ginger, chopped garlic, sesame oil, light soy sauce, brown sugar, lime juice, chili flakes (if using), and a pinch of pepper until smooth and well combined.
- Toss the salad: Pour the peanut sesame dressing over the noodles and vegetables. Toss gently but thoroughly to ensure everything is evenly coated with the flavorful dressing.
- Serve chilled: For best flavor, refrigerate the salad for at least 15-20 minutes before serving to allow the flavors to meld. Serve cold as a refreshing, healthy meal or side dish.
Notes
- For a spicier kick, increase the amount of chili flakes or add a dash of sriracha.
- Substitute peanut butter with almond or cashew butter for a different flavor profile.
- For gluten-free option, use gluten-free soba noodles or substitute with rice noodles.
- Add toasted sesame seeds or chopped peanuts on top for extra texture and garnish.
- This salad can be prepared ahead and stored in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
- Diet: Vegetarian
