4 cups chopped collard greens
½ cup carrot, julienne
½ cup red bell pepper, julienne
¼ cup English cucumber, julienne
8 each green onions, sliced thinly
¼ cup cilantro sprigs
12 oz. cooked buckwheat (soba) noodles
1 tbsp toasted sesame seeds
6 oz. rice wine vinegar
1 tsp maple syrup
2 Tbsp grated ginger
2 Tbsp tamari or soy sauce
2 tsp sambal (chili garlic paste)
1 Tbsp sesame oil
¼ cup canola oil
2 Tbsp creamy peanut butter
3 Tbsp water
- Cook soba noodles according to directions on package, and cool.
- Add rice wine vinegar, tamari, maple syrup, sambal, ginger, sesame oil and peanut butter to blender. Blend, adding water. Slowly add canola oil. Set aside.
- In a bowl, combine chopped collard greens, vegetables, and noodles. Toss with dressing and mound on plate. Top with green onions and sesame seeds, and serve.