Sometimes I wonder if I ever make anything in real time because of my make-ahead obsession. This gem of a salad tastes better the longer you let it sit which makes it an ideal make-ahead candidate. You could sub spaghetti for soba noodles here but soba noodles are healthier and more fun so dig through that Asian section until you find some. This recipe is very loose, I went pretty veggie heavy but you could cut back. You could also make it gluten free by removing the soba noodles. Choose your choice.

Note- this makes a lot of slaw. Ended up being way more than needed for my book club but since the recipe holds so well I would just go for it and thank yourself as you consume the leftovers.

Inspired by CookieandKate

You’ll need:

8 ounces soba noodles

1 small purple cabbage, sliced into quarters and core removed (emphasis on small)

16 (little over half a pound) Brussels sprouts

4 carrots, peeled

1 bunch green onions, trimmed and sliced into thin rounds

Peanut-sesame dressing

½ heaping cup peanut butter

4 tablespoons white wine vinegar or rice vinegar

3 tablespoons toasted sesame oil

3 tablespoons reduced-sodium tamari or other soy sauce

2 tablespoons honey or agave nectar

1.5 tablespoon finely grated fresh ginger

3 garlic cloves, pressed or minced

Garnish

Sprinkle of coarsely chopped peanuts

Handful of cilantro, coarsely torn (I forgot this)

1 lime, sliced into wedges

To make:

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.

Prep veggies: If using a food processor, shred the cabbage and sprouts with the slicing disk, and then grate the carrots using the grating disk. If doing by hand: that’s a bummer. (Use a chef’s knife to chop the cabbage and sprouts into thin strips, then coarsely grate the carrots).

Whisk together the dressing ingredients until smooth.

In a large (emphasis on 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 hang out for 20 minutes before serving.

Serve slaw with chopped peanuts, torn cilantro and a lime wedge.