Healthy Asian slaw made with cabbage, carrots and soba noodles, tossed in a bold peanut-sesame sauce. This slaw recipe is very flexible—feel free to omit the noodles and/or brussels sprouts and buy pre-shredded slaw mix for easier preparation (you’ll need about 8 cups slaw mix). Recipe yields 4 generous servings or 8 side servings.
Recipe adapted from River Cottage Veg.
Make it gluten free: Either omit the noodles or buy certified gluten-free soba noodles. You might also have good results with a firm gluten-free spaghetti, like a corn and quinoa variety. Be sure to use tamari (check the label to make sure it’s gluten free) instead of regular soy sauce, which is not gluten free.
Make it vegan: Use maple syrup instead of honey.
Halve it: This makes a whole lot of slaw! Feel free to halve the recipe by buying about 4 cups prepared slaw mix and roughly halving the dressing ingredients.