Peanut-Sesame Slaw with Soba Noodles
Ingredients
- Slaw
- 4 ounces soba noodles or whole wheat spaghetti
- 1 very small purple or green cabbage
sliced into quarters and core removed, about 16 ounces/6 cups shredded
- ½ pound Brussels sprouts
nubby ends removed, or additional cabbage, about 12
- 4 carrots
peeled
- 1 bunch of green onions
trimmed and sliced into thin rounds
- Peanut-sesame dressing
- ½ 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
Directions
- 1
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.
- 2
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 chef’s knife to chop the cabbage and sprouts into thin strips, then coarsely grate the carrots.
- 3
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 it’s 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.)
- 4
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.
- 5
Serve slaw with a sprinkling of chopped peanuts, torn cilantro and a lime wedge. Serve with sriracha on the side, if you’d 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.
Peanut-Sesame Slaw with Soba Noodles
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About this Recipe
Craving a vibrant, healthy meal that doesn't compromise on flavor? This Peanut-Sesame Slaw with Soba Noodles delivers a refreshing, satisfying dish bursting with bold Asian-inspired tastes, perfect for any day of the week.
Why This Slaw Works So Well
What makes this recipe a true winner is its incredible flexibility and the way it brings together crisp, fresh vegetables with tender soba noodles. The rich, savory peanut-sesame dressing coats every ingredient beautifully, ensuring each bite is full of delicious complexity. You'll love how easily you can adapt this slaw to fit what you have on hand or your dietary preferences, making it a truly versatile addition to your culinary repertoire.
Expect a symphony of textures and flavors—from the satisfying crunch of shredded cabbage and carrots to the subtle chew of soba noodles. The dressing offers a harmonious balance of creamy peanut butter, tangy white wine vinegar, aromatic toasted sesame oil, savory tamari, and a hint of sweetness from honey, all brightened by fresh ginger and garlic. It's a healthy, substantial dish that feels light yet incredibly fulfilling. This recipe yields 4 generous main servings, or you can stretch it to 8 side servings, making it ideal for meal prep or gatherings.
Customization & Variations
This Peanut-Sesame Slaw is wonderfully adaptable. For a quicker prep, you can easily use about 8 cups of pre-shredded slaw mix from the grocery store. If Brussels sprouts aren't your favorite, feel free to omit them entirely and simply add more shredded cabbage. You can also skip the soba noodles for a lighter, carb-free slaw. For different noodle textures, whole wheat spaghetti makes an excellent substitute for soba noodles. In the dressing, feel free to swap white wine vinegar for rice vinegar, or use maple syrup instead of honey. Similarly, reduced-sodium tamari can be interchanged with other soy sauces.
Serve this colorful slaw garnished with a sprinkle of coarsely chopped peanuts, a handful of fresh cilantro, and a vibrant lime wedge for an extra zing. For those who enjoy a bit of heat, a drizzle of sriracha or chili-garlic sauce will add a welcome kick. It's a fantastic standalone meal or a refreshing side dish for grilled chicken or fish.