Peanut Slaw with Soba Noodles

This recipe can satisfy your main-meal cravings (it packs great for lunch), or it can make a statement side dish. It’s easily made vegan and/or gluten free, making it an all-star potluck option.

This slaw is made with more vegetables than noodles, so it’s nice and light. I tend to get snacky when I’m feeling anxious or unsettled, so I’ve been taking a fork to this slaw in those moments. Chomp chomp chomp!

Ingredients:

Slaw

4 ounces soba noodles or whole wheat spaghetti

1 very small purple or green cabbage, sliced into quarters and core removed (about 16 ounces/6 cups shredded)

½ pound (about 12) Brussels sprouts, nubby ends removed, or additional cabbage (about 2 cups shredded)

4 carrots, peeled

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

Peanut-sesame dressing

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 maple syrup

1 tablespoon finely grated fresh ginger

2 garlic cloves, pressed or minced

Garnish

Sprinkle of coarsely chopped peanuts

Handful of cilantro, coarsely torn

1 lime, sliced into wedges

Optional, for spice lovers: sriracha or chili-garlic sauce