Spicy soba cabbage salad


I love when meals just come together and end up delicious. The other day, I had some cabbage that had been hiding out in my fridge for over a week. I’d meant to make a nice spring-y coleslaw and just never got around to actually doing it. I really had no inspiration whatsoever beyond my slaw, until I remembered the soba noodles that I recently purchased (after looking all over Paris for them!). And guess what else? I had a box of frozen edamame in the freezer… And thus this Asian-inspired salad was born!


I made all of this on a Sunday afternoon in about 30 minutes. It was simple and very rewarding (with all the cabbage and noodles, we made at least three meals out of it!), good and spicy and a nice change from what we usually make in terms of pasta salads. You could obviously add lots of other vegetables to this, or even some pieces of steak, so it’s also very adaptable!


Spicy soba cabbage salad

Ingredients (serves 4 at least):
1/4 head of cabbage, finely shredded
2 bundles of soba noodles
3 cloves of garlic, finely sliced
1 cup shelled edamame
1/3 cup soy sauce
1/3 cup water
1/4 cup light brown sugar
1 small tablespoon of chile garlic sauce
3 tablespoons sesame seeds
1 tablespoon sesame oil
1 tablespoon vegetable oil

Heat a large pan over high heat and add your sesame seeds. Toast them, stirring often, until lightly browned. Set aside.

In the same pan, add the oils and turn heat down to medium. Add the garlic and sautée 1-2 minutes, until fragrant. Add the cabbage and sautée for 3-4 minutes before adding the soy sauce, water, brown sugar and chile garlic sauce. Turn the heat down slightly simmer until the cabbage is cooked but still crunchy. Add a pinch more sugar if it tastes too bitter for your liking.

In a large pot, cook the edamame. If you have unshelled edamame like I did, you can sautée it with a bit of garlic, cloves and soy sauce. Then let it cool, shell the edamame and rescue as much of the sauce as possible!

Cook your soba noodles according to the package directions, rincing under cold water when they’re cooked. Add the noodles, cabbage and edamame to a large bowl, stir thoroughly, top with sesame seeds and serve!


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