Broccoli-Carrot-Soba Salad

This easy and enormously tasty vegan salad is centered around soba, the Japanese buckwheat noodle.  These are tossed with blanched broccoli florets, carrot ribbons, green onions and miso-peanut sauce.  You will probably want to use a mild white or yellow miso, and the best of these are ones that you have made yourself. 

¼ cup peanut butter
¼ cup miso
¼ cup mirin
¼ cup sugar
1/3 cup rice vinegar
1 tablespoon soy sauce
1 tablespoon ginger paste
½ cup canola oil
1 tablespoon sesame oil
1 pound carrots, peeled and cut into ribbons
1 pound broccoli florets, separated into small pieces
6 green onions, the bottoms thinly sliced and the leaves cut into 1” segments
¼ cup cilantro, minced
¼ cup chopped, roasted peanuts
¾ pound soba noodles

Whisk together peanut better, miso, mirin, sugar, rice vinegar, soy sauce, ginger paste and both oils in a small saucepan and bring to a simmer over medium-low heat.  Remove from heat and let cool.

Make carrot ribbons by cutting peel carrots the long way with a potato peeler.  Cut ribbons into 2” segments. 

Blanch carrot ribbons and broccoli pieces in boiling water for 2 minutes.  Drain, rinse under cold water, and drain again. 

Cook soba noodles until al dente; drain and toss with a teaspoon of canola oil.

Toss together broccoli, carrots, green onion, cilantro, peanuts, and soba noodles with the peanut-miso dressing and serve at room temperature.

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