Soba and Cole Slaw Salad With Peanut Dressing

From Cooking Light. Hearty enough for a main dish, also makes a good packed lunch. Can also use rotisserie chicken instead of shrimp. I used leftover grilled Jalapeno and Basil-Glazed Chicken and thought this was best made the night before. Serving size is generous.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 6  ounces  uncooked  soba noodles, broken in half (buckwheat noodles)
• 6  cups  shredded red cabbage
• 2  cups  grated carrots
• 3⁄4 cup  thinly sliced green onion, divided
• 1⁄2 lb  coarsely chopped  cooked shrimp or 1⁄2 lb chicken
• 3  tablespoons low sodium soy sauce
• 3  tablespoons rice vinegar
• 2 1⁄2 tablespoons creamy peanut butter
• 1  tablespoon canola oil
• 2  teaspoons  thai  chili paste with garlic
• 2  tablespoons  chopped  dry roasted peanuts

Directions

1. Cook noodles according to package directions, omitting salt and fat. Drain; rinse with cold water.
2. Combine noodles, shredded cabbage, carrot, 1/2 c green onions, and shrimp in a large bowl.
3. Combine soy sauce and next 4 ingredients in a small bowl, stir with whisk until blended. Add soy sauce mixture to noodle mixture, tossing gently to coat. Sprinkle with 1/4 c green onions and peanuts.