Peanut Slaw with Soba Noodles
A healthy Asian slaw made with cabbage, carrots and soba noodles (optional), tossed in a bold peanut-sesame sauce.
Updated by Kathryne Taylor on September 5, 2024
Iโm re-introducing one of my all-time favorite recipes today! Itโs a colorful slaw with tender soba noodles, tossed in sesame-ginger peanut sauce. Need I say more?
Ok, Iโll tell you more about it. Itโs packed with nutritious vegetables, including carrots, cabbage and Brussels sprouts. This slaw is crunchy and satisfying, filling and full of flavor.
This recipe can satisfy your main-meal cravings (it packs great for lunch), or it can make a statement side dish. Itโs easily made vegan and/or gluten free, making it an all-star potluck option.
This slaw is made with more vegetables than noodles, so itโs nice and light. I tend to get snacky when Iโm feeling anxious or unsettled, so Iโve been taking a fork to this slaw in those moments. Chomp chomp chomp!
How to Make Peanut Slaw with Soba Noodles
Some tips before you get started:
This slaw is quite simple to make if you have the right tools. You can easily shred the vegetables in a food processor with the shredding and grating attachments. (Hereโs my food processor/thatโs an affiliate link.)
To make this slaw extra pretty for its photo shoot, I used my julienne peeler to shred the carrots into ribbons. Another option? I bet you could also use your spiralizer on the carrots and cabbage.
Shortcut option: This recipe is really easy to make if you want to buy pre-shredded vegetables and mix them in with the soba noodles. Youโll need about eight cups.
Watch How to Make Peanut Slaw with Soba Noodles
More Recipes to Enjoy
Craving more savory, peanutty recipes? Check out these recipes:
- Colorful Veggie Sesame Noodles
- Crunchy Thai Peanut & Quinoa Salad
- Mango โBurritoโ Bowls with Crispy Tofu and Peanut Sauce
- Peanut Dipping Sauce
- Peanut Soba Noodle Bowl
Please let me know how you like this recipe in the comments! I always love reading your feedback.
Peanut-Sesame Slaw with Soba Noodles
Healthy Asian slaw made with cabbage, carrots and soba noodles, tossed in a bold peanut-sesame sauce. This slaw recipe is very flexibleโfeel free to omit the noodles and/or brussels sprouts and buy pre-shredded slaw mix for easier preparation (youโll need about 8 cups slaw mix). Recipe yields 4 generous servings or 8 side servings.
Ingredients
Slaw
- 4 ounces soba noodlesย or whole wheat spaghetti
- 1 very small purple or green cabbage, sliced into quarters and core removed (about 16 ounces/6 cups shredded)
- ยฝ pound (about 12) Brussels sprouts, nubby ends removed, or additional cabbage (about 2 cups shredded)
- 4 carrots, peeled
- 1 bunch of green onions, trimmed and sliced into thin rounds
Peanut-sesame dressing
- ยฝ cup peanut butter
- 3 tablespoons white wine vinegar or rice vinegar
- 3 tablespoons toasted sesame oil
- 3 tablespoons reduced-sodium tamari or other soy sauce
- 2 tablespoons honey or maple syrup
- 1 tablespoon finely grated fresh ginger
- 2 garlic cloves, pressed or minced
Garnish
- Sprinkle of coarsely chopped peanuts
- Handful of cilantro, coarsely torn
- 1 lime, sliced into wedges
- Optional, for spice lovers: sriracha or chili-garlic sauce
Instructions
- Cook the soba noodles: Bring a large pot of water to boil and cook the noodles according to package directions. Drain and rinse with cold water before returning to pot.
- Prepare the vegetables: This is easier in a food processor than by hand. If using a food processor, shred the cabbage and sprouts with the slicing disk, then grate the carrots using the grating disk. Or use a chefโs knife to chop the cabbage and sprouts into thin strips, then coarsely grate the carrots.
- Prepare the dressing: In a 2-cup liquid measuring cup or medium bowl, whisk together the dressing ingredients until smooth. If the mixture should be thick but drizzly; if itโs too thick, whisk in water in 1 tablespoon increments until it is (at which point you might need to add a little salt, to taste, since the flavors have been diluted.)
- In a large serving bowl, combine the cooked soba noodles, shredded cabbage and sprouts, grated carrots, and chopped green onions. Pour dressing over the vegetables and toss to coat (you may or may not need all of the dressing). For best flavor, let the slaw marinate for 20 minutes before serving.
- Serve slaw with a sprinkling of chopped peanuts, torn cilantro and a lime wedge. Serve with sriracha on the side, if youโd like a spicy kick. This slaw keeps very well for a few days (covered and refrigerated). Before serving, wake up the flavors with a dash of lime juice or vinegar and more fresh cilantro.
Notes
Recipe adapted from River Cottage Veg.
Make it gluten free: Either omit the noodles or buy certified gluten-free soba noodles. You might also have good results with a firm gluten-free spaghetti, like a corn and quinoa variety. Be sure to use tamari (check the label to make sure itโs gluten free) instead of regular soy sauce, which is not gluten free.
Make it vegan: Use maple syrup instead of honey.
Halve it: This makes a whole lot of slaw! Feel free to halve the recipe by buying about 4 cups prepared slaw mix and roughly halving the dressing ingredients.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionistโs advice. See our full nutrition disclosure here.
Hi. I have a family member with a severe sesame allergy. What kind of oil would you substitute for sesame oil? Also, is there anything else you would add to give the flavor zing that you lose by removing sesame oil. Thank you.
Hi Missy, you can try peanut oil or walnut oil, which will have a distinctly nutty flavor. I hope this helps.
This was on Kateโs meal plan for the week and my husband loved this recipe. I liked how you can eat it cold. This is part of the nature of a slaw, but it was bit labor intensive shredding all of the vegetables. I used a 4 sided shredder to grate the carrots and even some of the cabbage, which produced a very small and somewhat wet cabbage. It was a bit tricky to mix the noodles and vegetables together so I might cut the noodles in half before cooking if I make this again. The toppings made a big difference in the overall product. Thanks!