Peanut Slaw with Soba Noodles

Cook the soba noodles: Bring a large pot of water to boil and cook the noodles according to package directions. Drain and rinse with cold water before returning to pot.

Prepare the vegetables: Shred the cabbage and sprouts with the slicing disk, then grate the carrots using the grating disk in a food processor. Alternatively, use a chef’s knife to chop the cabbage and sprouts into thin strips, then coarsely grate the carrots.

Prepare the dressing: In a 2-cup liquid measuring cup or medium bowl, whisk together the dressing ingredients until smooth. If the mixture is too thick, whisk in water in 1 tablespoon increments until it is drizzly.

In a large serving bowl, combine the cooked soba noodles, shredded cabbage and sprouts, grated carrots, and chopped green onions. Pour dressing over the vegetables and toss to coat. For best flavor, let the slaw marinate for 20 minutes before serving.

Serve slaw with a sprinkling of chopped peanuts, torn cilantro, and a lime wedge. Serve with sriracha on the side, if you’d like a spicy kick. This slaw keeps well for a few days (covered and refrigerated). Before serving, wake up the flavors with a dash of lime juice or vinegar and more fresh cilantro.