Thursday, May 05, 2016
Current Weather
Loading Current Weather....
Published: Tuesday, 5/6/2014 - Updated: 1 year ago

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.

Recommended for You

Guidelines: Please keep your comments smart and civil. Don't attack other readers personally, and keep your language decent. If a comment violates these standards or our privacy statement or visitor's agreement, click the "X" in the upper right corner of the comment box to report abuse. To post comments, you must be a Facebook member. To find out more, please visit the FAQ.

Related stories