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.
Happy moving weekend! I hope your new place treats you so so well. I think we are on the same wavelength this week—soba noodles and peanut butter. Just wish we were closer to share a meal together. xo
Thank you, sweet friend! I also wish we lived closer. Been missing you. Your soba dish looks great, too. Love the presentation.
love the recipe, however I would like to make it for my family, one of which has a peanut allergy. What would you suggest for a dressing option? Thank you!
Love your website!
Hi Julie, I think you could substitute almond butter for the peanut butter!
Thank you! I will try almond butter. Love your recipes!
OMG this looks incredible! Your savory peanut sauces are to die for, so as soon as I saw this post I hit “print this recipe” before I even finished reading the commentary. I’m stomping my foot in anticipation of your new place, too. It will be fabulous!
this looks heavenly with peanut sauce. I made something similar with store bought coleslaw minus the peanut sauce but doused with soy + ponju.
Oh man, this salad is filled with so much goodness. I love Asian slaw, but the soba in this reaaaally makes this stellar!!
My goodness, this looks lovely! I am a huge fan of cabbage (it does such a good job of bulking up a salad) and that dressing is the perfect addition!
Thank you, Julia! I’ve become quite the cabbage fan myself lately. Hope you enjoy the slaw!
This looks AMAZING! Will it hold for a few days, or do you think I should just do the dressing on the side for leftovers? I want to have it for a few lunches :)
Hey Lia, I’m sorry I didn’t provide those details in my notes. This slaw is great for leftovers. No need to reserve the dressing on the side, but you can brighten up the flavors before serving by adding a little splash of lime and some fresh cilantro.
No worries- you have a lot going on! I did the on the side option but now I know for next time! :-)
Ohh yum! This looks so refreshing!
True! This week through me for a seriously weird emotional ride. TGIF!!
Eeeeee. So excited for your move!!
Thank you for the nice recipe, Kate. Bet Cookie didn’t care for it. Have a Happy Weekend!
Actually, I bet Cookie would scarf down my leftover slaw if I left it within reach! She loves peanuts and cabbage (and cauliflower and kale stems). In other words, she’ll eat almost anything. :)
Good luck moving! And it is increadible that you are actually still blogging the night before. Last time I moved I took so much longer to pack all my last few things that I only had two hours sleep before the movers came :-)
This sounds like the perfect thing to banish the winter doldrums! Will it keep for a few days?
Hi there! I’m sorry I didn’t answer you sooner. Yes, this slaw keeps very well for a few days. You can wake up the flavors with a dash of lime juice or vinegar and more fresh cilantro.
One of the reasons I look forward to Friday evenings is because I get to come home and look at the gorgeous food you’ve been cooking!! I think you and I are slaw soul mates because it’s been a staple meal in my house these days too. There’s just something about Thai/Asian inspired food all jumbled into a big bowl that makes my mouth water and tummy very happy. Best of luck with your move this weekend! I had to move again a couple of months ago and although it’s never fun, you’ll feel SO much better once you’re all settled. Can’t wait to see what the first meal is that you christen your new kitchen with!
Thank you, Angela! I usually intend to post on Thursday, but it always ends up being Friday afternoon. Bad blogger! I’m so with you on slaws/Asian flavors. So good.
I love these type of flavor combinations, will have to try. Good luck with your new place!
Everything about this dish is delicious- I am so glad I got some sesame oil recently :-) Beautifully photographed!
Damn! This looks and sounds amazing; love all the flavors in this bowl. We are big slaw eaters during the warmer summer months, but thinking that is about to change, by adding the noodles. Haven’t thought of doing that before, definitely makes it a meal!
Happy moving weekend!! Hope all goes smooth!
Love the noodles. any peanut is my favorite!
Perfect timing, too–apparently today is National Peanut Butter Day, which is kind of amazing…kind of like this slaw, which I could definitely use in my belly right now. I’m the kind of gal who eats peanut butter or peanut butter sauces straight from the jar, so this is definitely on my to-make list.
Happy moving from me too! Your new place sounds awsome! I’m so excited to see pictures. And the salad – mmmh… River cottage veg is my favourite cookbook, your adaption from its salads is as if another recipe has been added! Definitly going to make it for lunch next week.
Thanks, Sarah! My slaw is quite a bit different from the slaw in the book, although his version is lighter (and delicious), too. I added noodles and peanut butter.
Yum, this looks awesome! And great job on shredding your self, I usually just go for the pre-packaged-easier with small kitchen space :) Have a great move!
so happy for you that you are moving into a bigger place! hooray! and hello. . all of my favorite things right here in this dish. Bravo! Beautiful.
I love anything with soba noodles, this looks so fresh and vibrant!
Just made this tonight- it turned out INCREDIBLE! Seriously so delicious it felt like it came out of a restaurant! Super healthy and filling, I will definitely be making this again and again. I have tried a bunch of your recipes and they all have turned out amazing! Even my steak-and-potatoes boyfriend has absolutely loved everything I’ve made from your site. Thank you for such a wonderful blog!!
Hey Kate, thank you! I’m so glad you both loved the slaw. :)
I’m super excited that this slaw contains noodles. I’m usually not into slaw, but with noodles…it’s a whole different thing.
Good luck with the move! I’m SO excited for you!!
Those colors in the chopper look beautiful! I make a rainbow Asian slaw, I’ll have to try this one!
Thanks, Alexa! Hope you love the slaw!
I love this colorful salad and peanut dressings make me swoon! I’ve got these ingredients right now! Guess what I’m making today!
Ooh, my jet-lagged self could just chomp through some of this right now.
Hope your move went well. I’m looking forward to getting a better kitchen soon too – so exciting!
I made this yesterday for my lunches at work this week — super delicious, and so easy! This is a keeper recipe for sure. Thank you!
That’s great to hear! Thanks for commenting, Lisa!
Hi… My name’s Brian and I’m a slaw fanatic. Just wanted to leave a little note saying that I am now officially obsessed with this beautiful dish. Must make it this weekend for our dinner party.
Hey there, fellow slaw fanatic. Hope you enjoyed the slaw if you got around to making it!
Oh. my. goodness. I’m on a dumb whole 30 right now and this has all the things I love and want RIGHT NOW. Yumm… maybe I’ll make a cashew/zucchini noodle version to satiate in the meantime. Nice work! (full disclosure, not really buying into this grains are bad for all humans thing, but doing as an experiment.)
I could never survive whole30! Sometimes I wonder if I should try going without grains or dairy and see what happens… but then I think about bread and cheese and remember that I feel great as long as I’m making sure to eat whole grains. You could totally skip the noodles in this slaw and it would still be great. If almonds are allowed, I think it would be great with almond butter.
Hi Kate,
Stumbled onto this recipe again because of your reader faves round up, and I’m so glad you mentioned that it can work with almond butter. My bro is highly allergic to peanuts, but loves these types of slaws. So I’m excited to try it out!
Thank you!,
Ashley-Marie
YUM! this looks stellar! cant wait to try
Kathryne, Good luck with your move! I can’t wait to see photos from your new spot once you’ve settled.
xoxo
E
Thank you for all the lovely recipes! This both looks and tastes AMAZING.
Love from Norway
Thank you, Ingrid from far away! I’m so glad you enjoyed the slaw.
Good luck with the move! Can’t wait to get a peek and see how you set things up :) This is my kind of lunch/dinner/everything. xo
Been following your blog for ages, never commented, Anyhows you got some great recipes…love ya work…from the greatest country on earth…….. Australia :))
Cheers Vinny.
Vinny, thank you! Glad to hear you’re cooking up my recipes in Australia. So cool. :)
This sounds awesome! I don’t do well on peanuts so I will try this with almond butter. Yum.
YUM. This looks so delicious – I might try and whip it up for lunch today!
Great dressing recipe! The taste is delicious, though its a little on the heavy side, would you recommend anything for it to be a looser dressing/ a little lighter?
Hi Andrea, sure, you could decrease the amount of peanut butter and add olive oil to your desired consistency. Or, you could probably add a splash of water to thin it out, too. You might want to compensate for the less concentrated flavors by adding a dash of salt or adjusting the tamari/vinegar.
I made this dish last night (sans brussels sprouts, as I didn’t have any on hand, and added an extra ounce or two of noodles) and it was delicious! I was so excited to have it again for lunch today!
Just wanted to say I’ve been following your blog for the past year or so, and pass it on to all my friends who love to cook!! Love love love everything I’ve made so far, and am always inspired when browsing through past post’s photos…Next up, on my to-do list is morning glory granola!
Thank you for sharing your recipes, photos and experiences!
Best of luck with your move!
Hi Jen, so glad to hear that you have been enjoying my recipes! Thank you for sharing my website with your friends, too. That means a lot. Enjoy the morning glory oats!
Made this for dinner last night and it was amazing!
Yes! Glad to hear it! Thank you, Angie.
This is so delicious! I followed it exactly except that I added edamame. I bet the flavors will be even better tomorrow!
Hooray again! Thank you for your feedback, Katie.
This recipe was amazing. Thank you so much! It was a huge hit at our house.
Thank you, Cassidy! So glad that you enjoyed the slaw. :)
WOW. Oh my gosh. Kate… this is actually my new favorite food. I’m not even kidding. DANG! I had never tried soba noodles before and they are soooo good! That peanut sauce though! LORDY! I want to swim in it pleaseandthankyou. There is no way I will ever not have some ungodly quantity of this slaw in my fridge/mouth ever again. You are a goddess. The world thanks you.
Ella, your comment made me smile big. Thank you! So glad to hear that you are crazy about the slaw!
Made this last night and it was absolutely delicious. Cold leftovers today for lunch are beyond amazing!!! My midday slump thanks you :)
Made this last night and it was absolutely delicious. Used more cabbage, with a mix of green and red, and a few more brussel sprouts. Fed loads of us and still enough for lunch.
Thank you!
Terrific! Glad to hear it, Charlotte. (I’m sorry for not thanking you for the comment sooner!)
I’ve made this dish twice now. It makes a ton of slaw, which is fine with me because it is delicious! The combination of crunchy slaw with the noodles is wonderfully satisfying. The peanut sauce is perfect. I loved the simplicity of the fork photo.
Hey Olivia, thank you for commenting! I polished off that whole bowl of slaw by myself. It is a lot! I’m so glad you’re enjoying the recipe.
This recipe is awesome. This looks very healthy and I will recommend it to my clients. Thank you.
Amazing! I made this last night and enjoyed left-overs today for lunch. My family (including a 4 year-old) loved it. Thank you for such delicious and healthy recipes.
Julia, I’m so glad your family enjoyed the slaw. Thank you for commenting!
I think this is the first time I’ve actually bought a cabbage–I had absolutely no concept of how much food it would be once shredded! I ended up only using half of the 2.5-lb head because I’d already filled my largest Tupperware container. But I wish I’d had room to make more, because this slaw is completely delicious. I was seriously licking the sauce off the whisk. Thanks for this great recipe!
Haha, I’ve done that so many times. You can wrap the other half with saran wrap and it will keep for several days like that. So glad you enjoyed the slaw!
Made it, loved it! This will be great to take to work for lunch. Thank you!
That’s awesome! Thanks for commenting!
I made this last night. It was a huge hit. I’m impressed with myself when I make the effort to eat any vegetables – so I’ll admit I doubled the dressing. That said, I have no doubt for those who don’t act like children that this would be just as, if not more, delicious made exactly as the directions say. It was wonderful and a keeper for sure!
Hooray! Good job! Glad you enjoyed the vegetables. :)