- Fill a large pot halfway with water and bring to a boil.
- Wash and dry the fresh produce.
1 English cucumber
2 medium carrots
1⁄2 small head red cabbage
1 small bunch green onions (scallions)
2 (1 inch) pieces ginger root
1 red bell pepper
- Peel and grate or mince the ginger; transfer to a large bowl.
- Add peanut butter, honey, water, tamari, vinegar, chili-garlic sauce, and sesame oil to the bowl with the ginger. Whisk until smooth, set aside.
1⁄4 cup natural peanut butter 2 tbsp honey
2 tbsp water
4 tsp tamari soy sauce
4 tsp rice vinegar
1 tsp chili-garlic sauce
1 tsp toasted sesame oil
- Once water is boiling, add salt and noodles and stir for a few seconds. Cook according to package directions, 3 to 4 minutes. When cooked, drain and rinse well under cold water.
10 oz soba (buckwheat) noodles
1 tsp salt
- Trim off and discard the ends of the green onions; cut the onions crosswise into 1⁄8-inch pieces at an angle.
- Cut the bell pepper lengthwise into quarters; remove and discard the seeds and white membrane. Julienne the pepper.
- Trim and discard the ends of the cucumber; halve the cucumber lengthwise and then slice into 1⁄8- inch thick planks. Then, cut the planks 1⁄4-inch wide julienne sticks.
- Trim the stem ends of the carrots and peel; julienne or coarsely grate the carrots.
- Trim off and discard the root end of the cabbage; halve the cabbage lengthwise, then thinly slice crosswise
- Roughly chop the cashews.
1 cup cashews, roasted unsalted
- Add noodles, cashews, and veggies to the bowl with the dressing and toss to combine.