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Nutrition Facts
Serving Size 1 (338g) Recipe makes 4 servings The following items or measurements are not included below: 2 teaspoons chili paste with garlic
Calories 523
Calories from Fat 214		(41%)
Amount Per Serving		%DV
	Total Fat 23.9g	36%
	Saturated Fat 3.5g	17%
	Monounsaturated Fat 11.6g
	Polyunsaturated Fat 7.4g
	Trans Fat 0.0g
Cholesterol 110mg		36%
Sodium 1261mg		52%
Potassium 969mg		27%
Total Carbohydrate 55.5g		18%
	Dietary Fiber 7.2g	28%
	Sugars 9.4g
Protein 30.3g		60%
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Soba and Cole Slaw Salad With Peanut Dressing

Recipe #320185 | 40 min | 40 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: LonghornMama
Aug 18, 2008

From Cooking Light. Hearty enough for a main dish, also makes a good packed lunch. Can also use rotisserie chicken instead of shrimp. I used leftover grilled Jalapeno and Basil-Glazed Chicken and thought this was best made the night before. Serving size is generous.

SERVES 4 (change servings and units)

Ingredients

6 ounces uncooked soba noodles, broken in half (buckwheat noodles)
6 cups shredded red cabbage
2 cups grated carrots
3/4 cup thinly sliced green onion, divided
1/2 lb coarsely chopped cooked shrimp or chicken
3 tablespoons low sodium soy sauce
3 tablespoons rice vinegar
2 1/2 tablespoons creamy peanut butter
1 tablespoon canola oil
2 teaspoons thai chili paste with garlic
2 tablespoons chopped dry roasted peanuts

Directions

1
Cook noodles according to package directions, omitting salt and fat. Drain; rinse with cold water.
2
Combine noodles, shredded cabbage, carrot, 1/2 c green onions, and shrimp in a large bowl.
3
Combine soy sauce and next 4 ingredients in a small bowl, stir with whisk until blended. Add soy sauce mixture to noodle mixture, tossing gently to coat. Sprinkle with 1/4 c green onions and peanuts.