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Posts Tagged ‘Peanut Butter’

Peanuty Cold Soba Noodle Salad | Relishing It

I love taking a favorite meal of mine and tweaking it just a bit to create something entirely different.  Equally as delicious, just in a different way.  That’s what I’ve done here with this recipe.  I can’t even count how many times I’ve made this slaw.   I basically suggest it to everyone who asks me for a warm-weather meal idea and they end up loving it.  It’s one of the high points of being a “food blogger”– finding out that one of your favorites has become a favorite of so many other people.

Peanuty Cold Soba Noodle Salad | Relishing It

Peanuty Cold Soba Noodle Salad | Relishing It

Peanuty Cold Soba Noodle Salad | Relishing It

Peanuty Cold Soba Noodle Salad | Relishing It

Sometimes, I want something more filling than just slaw, or more to the point– something hearty to chomp on.  Adding soba noodles to the mix was the perfect solution here, and I love that it’s still accompanied by a ton of vegetables.  The heat is going to crank up here this week, so peanuty cold soba noodles will be on my menu again.  You should make it, too.  Use whatever vegetables you have on hand, it certainly doesn’t have to be this exact combination.  You may find that you need a bit more soy sauce or salt in the sauce when adding soba noodles to the mix.  I re-season after it’s been mixed, so not to overdo it with the salt.  A squeeze of fresh lime is essential when serving.  Hope you enjoy!  And stay cool.

Peanuty Cold Soba Noodle Salad | Relishing It

 

The Recipe: Peanuty Cold Soba Noodle Salad

(serves 2-3)

Follow this Healthy Asian Peanut Slaw recipe (this time I used broccoli, carrots, red cabbage, cilantro, and radishes)

With Additions Of:

1 bunch soba noodles cooked according to directions, then rinsed with cold water (reserve a bit of cooking water)

scallions, for garnish

black sesame seeds, for garnish

limes

Follow the directions to make the Healthy Asian Peanut Slaw.  Combine the vegetables, sauce, and cold soba noodles together using tongs.  Loosen with a bit of cooking water, if need be.  Taste.  Adjust seasonings, if needed.  I often add a bit more soy or salt when adding soba noodles to the mix.  Squeeze lime juice onto the final mixture and top with peanuts, scallions, cilantro, and black sesame seeds.  Enjoy!

Thanks for stopping by Relishing it!

Laurie

 

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Healthy Asian Peanut Slaw | Relishing it

I love a good slaw.  Basically, I love any salad that is made from cabbage and crunchy vegetables.  Sure, once summer rolls around I’ll be thrilled to dig into a plate of delicate, tender greens.  But, in the meantime, I never tire of crunchy, hearty vegetables.  They satisfy me when I’m hungry.  They have a great mouth-feel– as in, I actually feel like I’m eating something substantial.  Like I’m eating a meal.

Healthy Asian Peanut Slaw | Relishing It

Healthy Asian Peanut Slaw | Relishing It

Healthy Asian Peanut Slaw | Relishing It

Cabbage (and kale) are really my go-to winter salad fare.  Remember this salad?  I still eat it at least once a week.  The same goes for the one I’m sharing today.  I love combining Asian flavors into a slaw.  It just works.  Making a dressing using plain yogurt is a perfect way to “health it up”, yet still satisfies that need for something a bit more indulgent and creamy.

Healthy Asian Peanut Slaw | Relishing It

I used freshly ground peanut butter in this dressing, but you can buy good organic peanut butter at your market.   Be sure to look for a kind that only contains ground peanuts.  Added salt is fine.  If you have to use something else with other ingredients, just be warned that the flavor of the dressing may be a bit off, as those other kinds generally contain a lot of sugar.  Most of the other ingredients for the dressing are things that you probably have in your refrigerator already.  The lime juice is the perfect backdrop for the flavors.  And as for the vegetables, the combination of red cabbage, carrots, carrots, cilantro, and broccoli are wonderful together.  I love using broccoli in this finely-sliced form.  Broccoli has a wonderful flavor, but I don’t always like chewing on the florets, so this is a nice solution.  I’ve also added golden raisins to this slaw.  Taking a bite with one in it feels like hitting the lottery.  Perhaps I should just toss more in next time?!  Cheers– hope you enjoy the slaw!

Healthy Asian Peanut Slaw | Relishing It

The Recipe: Healthy Asian Peanut Slaw

(serves 1-2)

For the Asian Peanut Dressing:

2 tablespoons organic natural peanut butter (containing only peanuts and salt)

1/4 cup plain yogurt

1 tablespoon soy sauce

1 tablespoon fresh lime juice

1 teaspoon sesame oil

1 teaspoon garlic chili sauce

honey (optional)

For the Slaw:

2 medium carrots, grated on the large hole of a box grater

1/4 small head of red cabbage, thinly sliced

5-6 large broccoli florets, thinly sliced

1/4 large red pepper, julienned

small handful of cilantro leaves, stems removed

2-3 tablespoons golden raisins

chopped salted peanuts or cashews, for serving

In a medium bowl, whisk the ingredients for the dressing together.  Set aside.  In a larger bowl, combine all the ingredients for the slaw,  sans peanuts.  Pour the dressing onto the vegetables and mix together using tongs.  You may not want to pour all of the dressing on at once (I generally have a bit leftover).  It’ll depend on your personal taste.  Top with the chopped peanuts or cashews.  Enjoy!

As always, thanks for stopping by Relishing It today!

Laurie

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As I’ve said in prior posts, my family eats a lot of soup through the chilly Fall and Winter months.  Some lighter soups I prepare as a first course to a meal, while other more substantial versions become the meal itself.  This is one of those that is hearty enough to stand alone.  It has the added benefit of not only being delicious, but it’s somewhat unique.  It has an interesting flavor that breaks up the monotony of all those broth-based soups.  My neighbor introduced me to this beautiful soup two years ago.   It is has become one of our favorites.

Take a look at all of those vegetables!  Just when you think you cannot possibly add more, it’s time to put an entire bag of spinach into the pot.  The veggies are just one of the many reasons to love this soup.  The broth is another.  It’s hefty and creamy, with just the right amount of peanut, ginger, and curry to give it that unique flavor.  You may think you’re cheating by eating such an indulgent dish, but fear not– the small amount of peanut butter goes a long way here.  Another reason to love this soup is that it comes together in a snap and cooks up in little time.  The sweet potatoes become tender quickly, so it doesn’t need to simmer on the stove for long.   Finally, the addition of chicken is a nice contrast to all of the vegetables, and makes the soup even more substantial.  If you prefer, you can easily leave it out for a vegetarian version– just be sure to add a few more vegetables.

The Recipe:  African Peanut Soup

Makes 4 -6 servings

1 tablespoon olive oil

1 medium red onion, chopped

1 medium green pepper, chopped

1 medium red pepper, chopped

1/2 cup chopped carrot

1/2 cup chopped celery

3-4 cloves garlic, minced

2 tablespoons minced fresh ginger

2 tablespoon curry powder

2 cups canned crushed tomatoes

1 bay leaf

4 cups organic chicken stock

1 large sweet potato, peeled and cubed into bite size pieces

1 – 1 1/2 pounds organic/free-range  chicken breast, cooked and cubed

1/2 cup  or more of peanut butter (try to use a natural kind containing just ground peanuts)

1/4 cup chopped fresh cilantro

1 – 5 oz bag of baby spinach leaves, torn

kosher salt and freshly cracked pepper chopped

peanuts and lime wedges,  for garnish

To make the soup:  Heat the olive oil in a large Dutch oven.  Saute on medium heat the onion, peppers, carrots, and celery until soft — about 5 minutes.

Add the garlic, ginger, and curry powder.  Saute for about  a minute.  Add the tomatoes and bay leaf.  Cook for three more minutes, so the tomatoes can reduce a bit.

Add the broth, sweet potatoes, and chicken.  Bring to a boil.  Reduce heat to low and simmer until the potatoes are soft. 10 – 15 minutes.  Stir in the peanut butter and cook for another 2 minutes.  Stir in the cilantro and spinach.  Cook until spinach wilts.  Season with salt and pepper.  Serve with a wedge of lime and a sprinkle of peanuts.  Enjoy!

Source: Adapted from an article in Parade Magazine, I’m told

Thanks for stopping by Relishing It  — have a wonderful weekend!

Laurie

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