• 4-6 ounces soba noodles
• 4 cups mix of shredded purple and green cabbage
• 1 cup WP Rawl Farms® Collard Greens
• 1 cup carrots, cut into matchsticks
• 1/2 cup edamame
• 3 green onions, chopped
• 1/3 cup cilantro, chopped
• 1/2 teaspoon pink salt

DRESSING:

• 1/3 cup peanut butter
• 3 tablespoons coconut aminos or soy sauce
• 1/4 cup rice vinegar
• 1 tablespoon maple syrup
• 2 tablespoon lime juice
• 2 garlic cloves, minced
• 1 1/2 teaspoon shredded ginger

GARNISH:

• cilantro
• lime wedges
• peanuts, chopped

1. In a large mixing bowl, mix the shredded green and purple cabbage, collard greens, carrots, edamame, green onions, cilantro and salt.
2. Prepare noodles according to the directions on the package. Drain and rinse with a cold water. Set aside.
3. Meanwhile, in a small bowl, whisk the peanut butter, coconut aminos, rice vinegar, maple syrup, lime juice, garlic and ginger.
4. Pour the dressing over the vegetables and mix well. Then, gently fold in soba noodles until combined.
5. 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.