With summer coming up and all the BBQs, parties, and celebrations that go with it, I am always looking for dishes to bring that are healthy and delicious. This is a great one (provided that they are no peanut allergies—and if so, I replace peanut butter with almond or Sun butter) and super easy to make. And because the effort is minimal, you can easily double or triple the ingredients if you are feeding the masses.
I know that some people keep their peanut butter in the fridge and others in the cabinet, but if yours is in the fridge, I recommend taking it out ahead of time and letting it get to room temperature before making the sauce, as it will make your life so much easier.
SERVING SIZE
- Serves 4
INGREDIENTS
- 1 pack soba/buckwheat noodles
- 3 cups red cabbage (sliced)
- 2 cups carrots (thinly sliced or grated)
- 2 cups cucumbers (thinly sliced)
- 1 cup mixed greens
- 2 cups cooked chicken (leftover from night before)(optional)
- Sesame seeds to garnish (optional)
FOR THE PEANUT SAUCE
- ¾ cup natural peanut butter (the runnier the better) or Sunbutter (for nut-free option)
1 lime (juiced) - 1 ½ Tbsp Tamari (or soy sauce or liquid aminos)
- 2 ½ cloves garlic (minced)
- 1 Tbsp fresh ginger (grated)
- ½ tsp coconut sugar
- 2-4 Tbsp water
DIRECTIONS
- In small bowl, combine all ingredients and stir well. Add water, 1 Tbsp at a time until sauce reaches desired consistency.
- Bring large pot of water to boil and cook noodles according to directions. Drain and rinse with cold water.
- Add cut veggies to large bowl and mix in peanut sauce and fold in noodles until sauce and veggies are evenly distributed. Add in chicken, if desired.
- Garnish with sesame seeds.
