Soba Salad


Whisk together the vinegar, lime juice, fish sauce, honey, chili sauce and garlic clove in a small bowl and set aside. Toast the coconut in a small skillet over medium heat until golden, about 3-4 minutes. Transfer to a small bowl and set aside.

Bring a large pot of water to a boil, add the soba noodles and cook until al dente, about 4 to 5 minutes. Drain and rinse with cold water until cool. Drain very well and transfer to a large bowl. Add the grapes, mango, cabbage, carrot, cilantro, basil and mint to the noodles; add the dressing and toss. Divide among 4 bowls or plates and sprinkle with the coconut and peanuts. Serve.