Thursday, May 17, 2012

Cold Soba Noodles with Asparagus, Cabbage & Peanut Dressing

A big wedge of grilled Napa cabbage serves as a base for cold soba noodles, grilled asparagus, scallions, water chestnuts, salty peanuts and a creamy peanut dressing.

Cold Soba Noodle Salad with Grilled Cabbage
serves 4
2 napa cabbages, halved through the core
1 tbl sesame oil
2 tbl extra virgin olive oil, divided
1/4 cup lime juice
salt and pepper
1/2 bunch asparagus, 1/2" pieces
1 bunch scallions, 1/2" pieces
8 oz soba noodles
4 oz can water chestnuts, drained and rinsed, thinly sliced
3 tbl chopped, fresh cilantro
3 tbl chopped, fresh basil leaves
3 tbl spanish peanuts, roughly chopped

Preheat a grill top over medium-high heat.
Drizzle the cut side of the cabbage with a couple drops of sesame oil on each along with some olive oil, lime juice, salt and pepper. Grill, cut side down for 5-7 minutes until lightly softened with grill marks.
Toss the asparagus and scallions with a bit of olive oil and grill as well for 5-7 minutes.
Cook the noodles according to package instructions and run under cold water to cool down and chill.
Toss the noodles with the asparagus, water chestnuts, cilantro, basil, peanuts and peanut dressing. Serve over grilled cabbage wedges.

Peanut Dressing
1/2 cup creamy natural peanut butter
3 tbl water
2 tbl melted coconut or canola oil
2 tbl tamari
1 tbl rice vinegar
1 tbl maple syrup
1 tbl chopped, fresh ginger
1 tsp sesame oil

Combine all of the ingredients in a blender and blend until smooth

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