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
I’m re-introducing one of my all-time favorite recipes today! It’s a colorful slaw with tender soba noodles, tossed in sesame-ginger peanut sauce. Need I say more?
Ok, I’ll tell you more about it. It’s 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. It’s easily made vegan and/or gluten free, making it an all-star potluck option.
This slaw is made with more vegetables than noodles, so it’s nice and light. I tend to get snacky when I’m feeling anxious or unsettled, so I’ve 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. (Here’s my food processor/that’s 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. You’ll 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 “Burrito” 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 flexible—feel free to omit the noodles and/or brussels sprouts and buy pre-shredded slaw mix for easier preparation (you’ll need about 8 cups slaw mix). Recipe yields 4 generous servings or 8 side servings.
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 (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
- 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
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 chef’s 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 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.)
- 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 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.
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 it’s 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 nutritionist’s advice. See our full nutrition disclosure here.
Very tasty and perfect for a packed lunch. Didn’t take long to prepare and the dressing is delicious on its own; it would be great as a dipping sauce, too.
Great! Thanks, MacFadden.
A bit late to the party, but I found this recipe on a Pinterest post and I made it at the weekend.
It was delicious (although I had to leave out the Brussel Sprouts as I couldn’t find them) and made a great lunch.
Thank you
Awesome! Thanks for taking the time to comment, Kate!
This looks amazing! I’d love to add a protein to this. What do you recommend? Thanks. I’ve loved so many of your recipes I’ve tried. I’m looking forward to making this too.
I tried this with corn+quinoa gluten free spaghetti and almond butter, used about a tablespoon of the pasta water to the thin and smooth out the sauce (learned that trick from this gold mine of a blog!) and doubled the ginger. Super yummy and easy, packs perfectly for lunch!
Awesome! Thanks, Eve! Great job with the pasta water trick, too. Such starchy goodness in there!
This recipe was the hit of my dinner party. I made it to accompany some vietnamese spar ribs and my guests could not stop raving about it. I doubled the recipe for 10 guests and it was the first dish to see the bottom of the bowl. I didn’t change a thing and everyone asked for the recipe. Thank you, Kate!
Win! I am happy to hear it was a hit, Jenny. Thanks so much for your review. I really appreciate it!
oh hell yeah, slaw4life
Thanks for the review, Ella!
Help please. I clicked on the nutritional info and there wasn’t anything except “The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.” Could you please fill in the info?
I’m sorry you are experiencing issues. Depending on your browser settings, it could be setting not allowing the plug-in to show. Allow cookies to appear and clear your browser. Hopefully this helps!
I have made this recipe so many times! Mostly for myself, but I have also brought it to a few potluck-style gatherings and it was a hit every time. Super simple to make and very addicting!
That’s great, Diane! I’m glad I re-introduced :)
This sounds good. Can’t wait to make it. I’m wondering what else to serve it with (?) If used as a side dish….then maybe some potstickers? Orange chicken?
You can serve as a side dish, or main dish.
That really didn’t answer my question. If used as a side dish, what would you suggest I serve as a main dish, that would pair well with the slaw?
Hi Karen, I think it would be a fun side for grilled or potluck fare—like burgers, etc. Potstickers sound fun. I’m a vegetarian so I don’t eat chicken so I can only guess that that would go well.
I don’t like buckwheat but I would like to keep some kind of noodle in this salad. Is there any other noodle that would work well?
I used whole wheat spaghetti and it was perfect.
See the gluten free recommendations or try a whole wheat, if you like.
Yum so excited about that peanut sauce!! :)
Thank you!
I love you! Great recipe to make! xoxo
You’re sweet! Thank you.
This is a great salad with the Best. Peanut. Sauce. Ever!! I use it in my kale salad (with sunflower seeds, dried cranberries and grated carrots) and walnut-chickpea collard wraps and cut the toasted sesame oil and tamari to 1 T each. And yes, it’s wonderful straight from the spoon! ;)
Hooray! I’m happy to hear it. Thank you, for your review.
Yum! This looks so tasty and I may be making it to bring camping this weekend. I love your recipes. They are always so fresh and bright looking :).
Let me know what you think when you try it!
Sometimes you just gotta include a little bit of chewy soba goodness in a salad! Traditional Japanese restaurants have some really nice soba noodle dishes with LOTS of fresh vegetables, and I kind of thought of them when I saw this dish! Your salad looks absolutely divine. Grilled tofu or tempeh would pair with this salad fabulously!
I agree, Cassie!
This is so delicious! I added a glop of garlic chili sauce to the dressing as I like a little zing. Perfect.
Nice touch! Thanks for the review, Teresa.
I’m speechless…and drooling.
:) :)
I made the Peanut Sesame Slaw with Soba noodles and it was delicious. The whole family loved it. A nice change from the routine dinners. It was healthy and scrumptious. I loved it.
I’m glad it was a hit with the whole family, Lorrie. Thanks for the review!
This looks DELISH! And so pretty:)
Thank you!
Oh, my. This is my new favorite recipe. I hit it with just a dash of sriracha and it was perfect!
Great! Love the spice addition. Thanks for your star review.
This is very good, though I’d like more noodles. So instead of a 4 ounces, go with the whole box, 8 ounces.
Great way to adjust to your liking, Mike. Thanks for you review!
omg the dressing for this recipe was so so so good! Thank you!!
Wonderful! I’m really glad you enjoyed it, Sey. Thanks for your review.
Dee-lish!
Thank you!
Delicioso! So tasty and great textures.
Thank you, Lisa!
While eating this for dinner last night my husband actually said, “Can I just eat this every day for the rest of my life?” We love anything with peanut sauce! The added crunch of the peanuts on top is perfect. Thanks again for another fantastic recipe!
You’re welcome! I’m happy your husband now has a favorite meal. I appreciate the review!
This recipe is bomb! I used brown rice noodles, it came out great. The added toppings of cilantro peanuts and lime give it an excellent finish. Packed with flavor for such a simple meal!!!
The bomb?! I love it. Thank you, Michelle!
Hi there! Was wondering what source you used to embed your recipe and the nutritional facts. Your page & recipes are amazing!!
Thanks Tyler! I use a plugin called WP Tasty.
I’ve been following your blog for awhile now, and this recipe knocked our socks off with flavor and easy assembly. We are hooked. thank you.
Thank you, Karyn! I appreciate the review.
Delicious! Did not use the brussell sprouts, chickened out. More cabbage was used as suggested. Otherwise followed the recipe exactly as written. Condidered adding some red pepper flakes, but a small kick was present from the ginger and garlic. Will make this over and over…
Love that! Thank you, Kitty.
Almost every recipe of yours I have ever made has been a huge hit with me and my husband and sometimes the kids get on board too, but this? My 5 year-old devoured about 4 servings of this AND asked for it for lunch the next day. Delish and a pleaser to even the pickiest of eaters.
Hooray! I love that it was a hit with your kiddo. How fun! Thanks for sharing, Leigh.
This is sooo excellent!!! I’m going to use the peanut sauce for spring rolls as well.
Sooo I did not pay too much attention to the portions and ended up making double the recipe xP I brought extras into work one night when we were swamped and no one had time for dinner (hospital work). There were a ton of donuts in the office, but this tasty salad went much faster than the donuts. :)
I love that! Happy accident, but worked out well for you Vanessa. Thanks for sharing and for providing your review.
This was so, SO good and super easy to make. I added a cup of shelled edamame to the mix. Going into our regular weeknight dinner rotation. Can’t wait for leftovers!
Thanks for sharing, Sara!
I’ve been making this for years. I found my preference is to make it without the Brussels sprouts. I also use powdered peanut butter. It’s awesome, I make it at least once a month.
I love that this is a staple for you, Kathleen! Thanks for sharing and for your review.
Your Peanut-Sesame Slaw with Soba Noodles is yummy, healthy, and easy to make. I am bringing this dish to a 4th of July annual celebration with family & friends. I wanted to make somthing special; (healthy & delicious) for my daughter and her best friend (both are vegetarian) This is the perfect dish THANK YOU!
I’m so happy you think so Laura! I appreciate your comment and review.
Kate, I made this the other day, and it turned out great! I followed your suggestion on prepping the veggies in my food processor. I can’t believe I have not done that before!! And I just received your cookbook in the mail yesterday. I’m looking forward to trying the recipes there too! Thanks.
Wonderful! Thank you, Connie.
Is your carrot vegetable peeler Julienneing your carrots!? Where do I buy one like that?
Check out my shop page! My tried and true kitchen tools. https://sooka.info/healthy-kitchen-essentials/%3C/a%3E%3C/p%3E
Kate, Can I ask where you bought the carrot spiralizer/shredder? I need a small item like this.
Hi Maria! Sure, check out my shop page for all my kitchen essentials. https://sooka.info/healthy-kitchen-essentials/%3C/a%3E%3C/p%3E
I’ve made this recipe 3 times since I found it very recently and I will be making it every week. So quick and easy. I used rice noodles and bought salad mixes, and in the last one I chucked in a bag of bean sprouts too. Took it to a work dinner last night and everyone wanted the recipe. It is so so yum, thanks for posting it!
You’re welcome, Rachel!
This dish is not hard to make and so delicious! It is crunchy and slightly sweet, Asian, totally fresh and captivating. I have served it to family, and several members came back for seconds.
I’m glad you like it, Brenda!
Absolutely delicious, and somewhat addictive! I made exactly as the recipe indicated. At first, I thought there were not enough noodles, but I really like the combination with more of the veggies. This will be my contribution to the Christmas Eve potluck tonight!
Thanks for sharing, Mavis!
I wasn’t sure about the brussel sprouts and was kind of mad at myself for not halving the recipe because it looks like soooo much. Then we tried it. (Made as written) Yum!!! Can’t wait to eat the leftovers! And make it again! Thanks!
I’m glad you tried it, Amy! Thanks so much for the review.
I have to admit that I hadn’t realized at first that this recipe called for me to end up eating RAW brussel sprouts & cabbage! UGH. In their raw states, I am not a fan. But I had already prepped the veggies & noodles so figured I might as well just continue. I’m THRILLED I did!
This recipe is magic!
Somehow, it turned cruciferous which I find nasty raw into delightfully crunchy bits! Such a great disg that I’m already craving more which is good since I live alone & made the entire recipe. Lol
I added a little garlic chili sauce as you suggested for some spice. I also upped the noodles to 5.5 ounces since that’s what I had left in the package. I actually think that number works well for me so I’ll probably use that same amount again.
I’m so happy I found this recipe. IT’S SO FREAKIN GOOD!
Magic! I will take it. Thanks for sharing you liked it. Way to go taking a leap to try something new, Beth!
This is my favorite peanut sauce recipe! After making this recipe a few times and loving it, I have ventured into slightly different versions of this (with rice, spinach, different veggies, etc.) but I always come back here for the sauce recipe. Thank you!
I love that it’s your favorite, Ingrid! Thank you for sharing your variation and review!
Really good. I love the flavors! Reminds me of those fresh spring rolls with the rice paper that you dip in a peanut sauce…now I don’t have to make those…I’ll just make this every time I want those flavors ;) super easy to make too…I’m realizing I need to use my food processor more often as it cuts chopping time in half.
Food processors are great help and kitchen essential, that’s for sure. Thanks for sharing, Chantel!
Will the chopped veggies keep if I make a batch to bring to work this week? Or will they wilt in a few days?
The veggies should be fine if kept in an air tight container. I would also keep the more wet ones separate (i.e. carrots)
Love this recipe. Bought my first Kuhn Rikon Julienne Peeler in 2012 and use it all the time to make carrot shreds for salads. Works best on very firm veggies. Would love a source for fresh soba noodles vacuum packed. The dried ones overcook so quickly.
Thank you, Mary!
Often times co-op grocery stores who specialize in bulk products have a large variety of fresh noodles available. I shop at Berkeley Bowl in Berkeley, California. If you contact them, they may recommend a similar store in your area. :)
Excellent. Reminiscent of your Thai peanut and quinoa slaw, which is a best-of at my house, but still different. I thined the dressing with lime juice insted of water.
Thanks for letting me know you liked this one too, Nathalie!
I loved loved loved this to bring brightness in a chilly Chicago winter. I actually modified this by making Cookie and Kate’s Simple Healthy Slaw a couple days ago, then adding the sauce and noodles from this recipe for dinner last night and leftovers today. So, so bright and delicious.
That sounds great, Danielle!
Oh my gosh this is delicious! Just made it for lunch today and we ate it as soon as I mixed everything together- no need to wait for the flavors to mingle because this is just bursting with flavors. Beautiful to serve as well. For the sweetner I used maple syrup because I like that better than honey. Then I followed the recipe exactly. It makes a very large salad that we’ll eat off of next week. Keep these recipes coming please!.
I love it! You got it, more recipes always in the making. I appreciate the review, Susan!
Looks really amazing! How about making this without the oil, would there be a substitute, or just leave it out? Thanks.
The sesame oil really adds to the flavor for this, but if you need to, you can leave it out! You might need to add a splash more of something else in the dressing to make sure it has the right consistency.
I made this at the beginning of the week and ate it all week for dinner. I would be thinking about it all day and could not wait to get home to eat it. I will definitely be making this again. Full of flavor!
Thank you, Margie!