Sesame/Peanut Noodle Salad
(Courtesy of Shareholder Allison Smith)
8 oz. buckwheat soba noodles
1/4 cup peanut butter, tahini, or a combination of both
3 tbsp. tamari
2 tbsp. vinegar (wine, rice or cider)
1 tbsp. dark sesame oil
1 tsp. hot chili oil or to taste (optional)
1/4 cup noodle water
1 head Chinese cabbage, finely sliced If the cabbage is really big, just
use the top 3/4 and use the base in another dish.
1 bunch scallions, chopped — save some for garnish
At least half of one big daikon radish, can thinly slice lengthwise D’avignon Radish as a substitute
Shredded carrot and/or salad turnip and/or red radishes (optional)
* Cook the noodles in boiling water, drain (removing 1/4 cup of the water for the sauce) and rinse.
* Buzz sauce ingredients in blender or whisk together in a big bowl.
* Cut up and shred the vegetables and toss well with noodles and sauce.
* Serve it up garnished with chopped scallions. Sprinkle with chopped peanuts
or sesame seeds if you like.
Serves 4 – 6. Makes a great meal with edamame.