- In a large mixing bowl, mix the shredded green and purple cabbage, collard greens, carrots, edamame, green onions, cilantro and salt.
- Prepare noodles according to the directions on the package. Drain and rinse with a cold water. Set aside.
- Meanwhile, in a small bowl, whisk the peanut butter, coconut aminos, rice vinegar, maple syrup, lime juice, garlic and ginger.
- Pour the dressing over the vegetables and mix well. Then, gently fold in soba noodles until combined.
- Serve warm or cold. Divide between bowls, garnish with chopped peanuts, fresh cilantro and lime wedges.
Recipe courtesy of Natt Wrobel, read the full blog post here.