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Chopped Collard Greens with Soba Noodles and Thai Peanut Dressing

Print Recipe
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Course Dinner, Lunch

Ingredients
  

Salad Ingredients:

  • 4 cups Collard Greens chopped
  • ½ cup carrot julienne
  • ½ cup red bell pepper julienne
  • ¼ cup English cucumber julienne
  • 8 green onions sliced thinly
  • ¼ cup cilantro sprigs
  • 12 oz buckwheat (soba) noodles cooked
  • 1 tbsp sesame seeds toasted

Dressing Ingredients:

  • 6 oz rice wine vinegar
  • 1 tsp maple syrup
  • 2 tbsp ginger grated
  • 2 tbsp tamari or soy suace
  • 2 tsp sambal (chili garlic paste)
  • 1 tbsp sesame oil
  • ¼ cup canola oil
  • 2 tbsp creamy peanut butter
  • 3 tbsp water

Instructions
 

  • 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.
Keyword Collard Greens