Soba Cabbage Salad

I almost feel guilty with all the ways I crank a rotisserie into my meals. Almost. I can’t help it. It’s a huge lifesaver on busy nights.  This Soba Cabbage Salad is a one-bowler that pretty much carries all of the ingredients we would need for any healthy meal.  You’ve got your vegetables, fiber-filled starch and triple protein with the chicken and nuts.  If you don’t have soba feel free to substitute in linguine or spaghetti. Now, please don’t let the list of ingredients scare you. You probably have 90 percent of them in your fridge and if not, let me know and we will find a way to make the dish work for you.

2 garlic cloves chopped or grated
1 tablespoon ginger grated (optional)
¼ cup smooth peanut butter
2 tablespoon honey
2 tablespoon reduced sodium soy sauce (more to taste if you desire)
2 tablespoon rice wine vinegar
2 tablespoon crushed cashews for garnish
4 chicken thighs shredded off bone
1 /8 cabbage sliced thinly
1 carrot cut into three pieces then sliced thinly
3 stalks celery cut into three pieces and then sliced thinly
1/2 cup frozen peas thawed
3 scallions sliced thinly
4 ounces soba noodle (Spaghetti or Linguine is a perfect substitute)
1 tablespoon sesame oil

Cook noodles according to directions. (Rinse with ice cold water to stop the cooking process and keep them firm).
In a small bowl whisk together peanut butter, honey, soy sauce, garlic, ginger and rice wine vinegar.
While the noodles are cooking heat sesame oil in a large skillet or wok. When hot add in carrots, celery, cabbage and scallions. Cook until crisp-tender.
Add in chicken, noodles, peas and peanut sauce. Cook for another few minutes to unite all the ingredients. Garnish with chopped cashews and enjoy.

nicole meyer

Foodie, Nicole Meyer (A.K.A. Nic) adores sharing her best dishes with you. Nibble your way through her everyday recipes, seasonal finds and holiday tips. For more, visit