I was inspired by Bon Appétit’s slideshow post last week on interesting ways to use sriracha, and fortunately for me and my blogging needs, one of the dishes involved red cabbage! This soba noodle salad is one of those perfect weeknight meals that comes together in about 20 minutes, and yet is incredibly complex, flavorful & satisfying.
For 4-6 servings (depending on how hungry you are) you will need:
12 oz dry soba noodles
1/2 head red cabbage, finely sliced
2 tbsp peanut oil (you can use olive oil if you don’t feel like buying peanut!)
2 tbsp rice wine vinegar
2 tbsp sriracha + more for serving
2 tbsp sesame seeds (optional)
Salt to taste
Cook the soba noodles according to the package, drain and rinse immediately with cold water. Set aside in a large bowl, add the peanut oil and toss to coat the noodles.
Finely slice the red cabbage either by hand or in a food processor, and add to the noodles.
Add the vinegar, sriracha & sesame seeds, and toss until evenly combined and dispersed. Season with salt to taste and serve cold!
Yum! Definitely take your leftovers to work for lunch the next day, this is one of those dishes that just gets better with time!