This salad is delicious warm or cold and is actually better when made in advance. It holds up well at a picnic because the ingredients are not quick to spoil as afternoon temperatures climb. Be the hit of your next potluck with this tasty, unique salad.
- 2 tablespoons soy sauce
- 1 tablespoon mirin
- 2 tablespoons creamy peanut butter
- 2 tablespoons honey
- 1 tablespoon minced fresh ginger
- 1 small garlic cloves, roughly chopped
- 1 tablespoon black sesame seeds, toasted
- 2 tablespoons peanuts, chopped and toasted
- ½ pound soba noodles, cooked
Mix soy sauce, mirin (which is seasoned rice wine vinegar), peanut butter, honey, ginger and garlic in a small mixing bowl and whisk together until smooth and creamy.
Toss the dressing with cooked soba noodles (or you can substitute whole wheat spaghetti which is what we have done here) pasta that has been allowed to cool. We sometimes use pasta leftover from another meal. Make sure that the pasta is well coated with dressing but not swimming in it. Place the coated pasta in the refrigerator until ready to serve.
Before serving, top the salad with toasted sesame seeds and chopped peanuts. This salad is especially tasty when garnished with freshly chopped cilantro.