I often make a salad for dinner when it’s hot like it is now. I use whatever vegetables I have on hand.
I wash them, chop them up and put them in a colander.
- 1 -12-oz package soba noodles
- 1/4 peanut butter
- 1/4 c rice wine vinegar
- 1/4 c soy sauce
- 2 Tbsp honey
- 1 Tbsp minced ginger
- 2 cloves garlic, minced
- 1/2 medium onion, minced
- 1/2 head cabbage, shredded
- 3 medium carrots, cut in match sticks
- green onions, basil, and/or cilantro as garnish (optional)
While the noodles cook, combine peanut butter, vinegar, soy sauce, honey, ginger, garlic, and onion with a 1/2 cup of water in a small saucepan. Cook over medium to low heat until all ingredients are well combined and sauce is thick and bubbly.
When noodles are ready to drain, place cabbage and carrots in the colander. Pour hot water and noodles over vegetables to drain when the vegetables just start to cook rinse the whole thing with cold water to stop everything from cooking any more.
You can kind of see how the vegetables just barely cooked.
Toss vegetable-noodle mixture with sauce. Either serve now or chill in the refrigerator to serve later.
I hope you try one of the recipes this week. Until next time.