Saturday, Oct 22, 2016
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Dinner Tonight

Dinner Tonight: Warm Soba Noodle Vegetable Salad



"Here's something you can do with peanut butter other than spreading it on bread," write Jane Baxter and Henry Dimbleby in Leon: Fast Vegetarian. "The vegetables used can vary with the seasons."


Warm Soba Noodle Vegetable Salad

From Jane Baxter and Henry Dimbleby's Leon: Fast Vegetarian, published by Conran Octopus Limited.



  • 1/2 cup smooth peanut butter
  • 1 tablespoon soy sauce
  • 2 tablespoons warm water
  • 2 tablespoons grated fresh ginger
  • 1 clove of garlic, crushed
  • 2 tablespoons sesame oil
  • 2 tablespoons rice vinegar
  • 2 teaspoons honey
  • salt and freshly ground black pepper



  • 1 8-ounce package wheat-free soba noodles
  • 4 cups broccoli florets
  • 1/2 a savoy cabbage, cored and shredded

Blend all the dressing ingredients together in a food processor or in a bowl using an immersion blender. Season.

Bring a large saucepan of salted water to a boil. Add the soba noodles and cook for about 9 minutes (or according to the package directions), until almost ready, then add the vegetables and cook for another 2 minutes. Drain, then transfer to a serving bowl and toss with the dressing while still hot. Serve.

Serves 4.

Have a recipe that is fast and healthy? Send it to food@theblade or Dinner Tonight, The Blade, 541 N. Superior St., Toledo, OH 43660.

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