4 ounces soba noodles
1 small purple or green cabbage, sliced into quarters and core removed
½ pound (about 12) Brussels sprouts, optional
4 carrots, peeled
1 bunch green onions, trimmed and sliced into thin rounds
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 agave nectar
1 tablespoon finely grated fresh ginger
2 garlic cloves, pressed or minced
Sprinkle of coarsely chopped peanuts
Handful of cilantro, coarsely torn
1 lime, sliced into wedges
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.
Prepare the vegetables: This is easier in a food processor than by hand. If using a food processor, shred the cabbage and sprouts with the slicing disk, then grate the carrots using the grating disk. Or use a chef’s knife to chop the cabbage and sprouts into thin strips, then coarsely grate the carrots.
Prepare the dressing: In a small bowl, whisk together the dressing ingredients until smooth.
In a large serving bowl, combine the cooked soba noodles, shredded cabbage and sprouts, grated carrots, and chopped green onions. Pour dressing over the vegetables and toss to coat (you may or may not need all of the dressing). For best flavor, let the slaw marinate for 20 minutes before serving.
Serve slaw with a sprinkling of chopped peanuts, torn cilantro and a lime wedge.