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.