Peanut Slaw with Soba Noodles

One of my all-time favorite recipes is being reintroduced today! With tender soba noodles and a sesame-ginger peanut sauce, it is a vibrant slaw. Must I say more?

Okay, I’ll go into more detail now. There are plenty of healthy veggies in it, such as carrots, cabbage, and Brussels sprouts. This slaw is flavorful, flavorful, and satisfyingly crunchy.

This dish can serve as a standout side dish or as a filling main course (it travels well for lunch). It’s a top-notch potluck choice because it’s simple to make vegan and/or gluten-free versions of.

This slaw is lovely and light because it has more vegetables than noodles. I’ve been eating this slaw when I’m feeling uncomfortable or uneasy because I tend to get peckish during those times. Chew, chew, chew!

Making Peanut Slaw with Soba Noodles: Instructions

Before you begin, consider this advice:

If you have the correct equipment, making this slaw is pretty simple. With the grating and shredding attachments on a food processor, shredding vegetables is simple. (My food processor is located here; this is an affiliate link.)

I shredded the carrots into ribbons using my julienne peeler to make this slaw extra-pretty for its picture shoot. Added choices? You might be able to spiralize the cabbage and carrots as well.

If you wish to buy pre-shredded vegetables and combine them with the soba noodles, this recipe is incredibly simple to make. Eight cups or so are approximately right.

Also read: French Carrot Salad



  • 4 ounces of whole-wheat spaghetti or soba noodles
  • Approximately 16 ounces/6 cups of shredded, quartered, very small purple or green cabbage
  • ½ pound (about 12) Brussels sprouts with the nubby ends cut off, or more cabbage (about 2 cups shredded)
  • 4 peeled carrots
  • 1 handful of thinly sliced rounds of trimmed green onions

Sesame-peanut dressing

  • 1/2 cup of peanut butter
  • three teaspoons of rice vinegar or white wine vinegar
  • toasted sesame oil, 3 teaspoons
  • 3 tablespoons of tamari or another soy sauce with a lower salt content
  • 2 teaspoons of maple syrup or honey
  • 1 tablespoon fresh ginger, finely grated
  • 2 minced or pressed garlic cloves


  • sprinkle of peanuts with a rough chop
  • a small amount of coarsely torn cilantro
  • a single lime, cut into wedges.
  • Sriracha or chili-garlic sauce is an option for spice aficionados.


preparing the soba noodles In a big saucepan of boiling water, cook the noodles as directed on the package. Before adding back to the pot, drain and rinse with cold water.
Get the vegetables ready: In a food processor rather than by hand, this is simpler. If using a food processor, grate the carrots first, then use the grating disk to shred the cabbage and sprouts. Alternately, grate the carrots coarsely after chopping the cabbage and sprouts into thin strips with a chef’s knife.
Get the dressing ready: Mix the dressing ingredients in a medium bowl or 2-cup liquid measuring cup until combined and smooth. If the mixture is too thick, whisk in water in increments of 1 tablespoon until it reaches the desired consistency (at which point you might need to add a little salt, to taste, since the flavors have been diluted.)
Cooked soba noodles, shredded cabbage and sprouts, sliced carrots, and finely chopped green onions should all be put together in a sizable serving bowl. Dress the veggies with the dressing, then mix to combine (you may or may not need all of the dressing). Let the slaw marinade for 20 minutes before serving for the maximum flavor.
Sprinkle chopped peanuts, broken cilantro, and a wedge of lime over the slaw before serving. If you want more of a kick in your food, serve some Sriracha on the side. For a few days, this slaw keeps beautifully (covered and refrigerated). Add additional fresh cilantro and a dash of lime juice or vinegar just before serving to jolt the flavors.