Senposai is an Asian green often cofused with collard greens from its appearance. We LOVE this tender green in just about anything here at the farm. This week, we put it in one of our favorite lunches- A cold soba noodle salad!
This salad is a great way to use up any vegetable in your fridge (we used carrots, cilantro, cucumbers, and senposai). Paired with a spicy peanut sauce, this dish is an easy and delicious 'make ahead' summer meal for the family or for a party!
Cold Soba Noodle Senposai Salad
1 bunch of Senposai, cut into thin strips
1 bunch of cilantro, roughly chopped
1 Japanese or 2 Slicing Cucumbers, diced (can also cut into thin long strips)
2 Carrots, diced (or cut into think sticks)
1 box of Buckwheat Soba Noodles (found in the Asian aisle at City Market)
Spicy Peanut Sauce
(I used the one from the Love and Lemon's cookbook)
3 Tbsp. peanut butter
1 Tbsp sesame oil
1 1/2 tsp soy sauce
1 tsp grated ginger
1 garlic clove, minced
1 tsp siriracha (use more if you like heat!)
2 Tbsp Water
Fill a large pot full of water and bring to a boil on the stove.
While water is boiling, prepare the vegetables. Dice the carrots and cucumbers, and roughly chop the cilantro.
Chiffanode (cut very finely) the senposai so that it's in thin strips.
Once water is boiling, break each bundle of soba noodles in half, and add to the water. Cook for about 5 minutes, until noodles are done.
While noodles are cooking, stir all of the peanut sauce ingredients together in a small bowl.
When noodles are done cooking, drain and let cool.
Once noodles are cool, throw all of the vegetables in, and mix in the peanut sauce until all of the noodles are coated.
Put the salad in the refridgerator to chill until use (best after at least an hour of chilling).
Serve with extra cilantro, peanuts, or sesame seeds.