# Components:
→ Soba Noodles
01 - 7 oz soba noodles
→ Crunchy Slaw
02 - 1 cup red cabbage, thinly sliced
03 - 1 cup green cabbage, thinly sliced
04 - 1 medium carrot, julienned
05 - 1 small red bell pepper, thinly sliced
06 - 3 scallions, sliced
07 - 1/2 cup fresh cilantro, chopped
→ Spicy Peanut Dressing
08 - 1/3 cup natural peanut butter
09 - 2 tablespoons soy sauce
10 - 1 tablespoon rice vinegar
11 - 1 tablespoon maple syrup
12 - 1 tablespoon toasted sesame oil
13 - 1 to 2 teaspoons sriracha
14 - 2 cloves garlic, minced
15 - 1 teaspoon fresh ginger, grated
16 - 2 to 3 tablespoons warm water
→ Garnishes
17 - 2 tablespoons roasted peanuts, chopped
18 - 1 tablespoon sesame seeds
19 - Lime wedges
# Method:
01 - Bring a large pot of water to boil. Add soba noodles and cook according to package directions. Drain in a colander and rinse under cold running water until completely cooled. Set aside.
02 - In a large mixing bowl, combine sliced red cabbage, green cabbage, julienned carrot, sliced red bell pepper, sliced scallions, and chopped cilantro.
03 - In a medium bowl, whisk together peanut butter, soy sauce, rice vinegar, maple syrup, sesame oil, sriracha, minced garlic, and grated ginger. Gradually add warm water one tablespoon at a time, whisking until the dressing reaches a smooth, pourable consistency.
04 - Add the cooked cooled soba noodles to the bowl containing the vegetable slaw. Pour the spicy peanut dressing over the mixture and toss thoroughly until all components are evenly coated.
05 - Divide the salad among serving bowls. Top with chopped roasted peanuts, sesame seeds, and lime wedges. Serve immediately at room temperature, or refrigerate for 30 minutes for a chilled presentation.
