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.
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
- Author:
- Prep Time: 20 mins
- Cook Time: 5 mins
- Total Time: 25 minutes
- Yield: 4 to 8 1x
- Category: Salad
- Method: Stovetop and by hand
- Cuisine: Asian
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.
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
MacFadden
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.
★★★★★
Kate
Great! Thanks, MacFadden.
Kate
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
Kate
Awesome! Thanks for taking the time to comment, Kate!
Kimmy
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.
Eve
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!
★★★★★
Kate
Awesome! Thanks, Eve! Great job with the pasta water trick, too. Such starchy goodness in there!
Jenny Evans
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!
★★★★★
Kate
Win! I am happy to hear it was a hit, Jenny. Thanks so much for your review. I really appreciate it!
Ella
oh hell yeah, slaw4life
★★★★★
Kate
Thanks for the review, Ella!
mcs
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?
Kate
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!
Diane Borries
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!
★★★★★
Kate
That’s great, Diane! I’m glad I re-introduced :)
Karen
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?
Kate
You can serve as a side dish, or main dish.
Karen E Kehoe
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?
Kate
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.
Deidre
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?
Kathryn Wilkinson
I used whole wheat spaghetti and it was perfect.
★★★★★
Kate
See the gluten free recommendations or try a whole wheat, if you like.
Brittany Audra @ Audra's Appetite
Yum so excited about that peanut sauce!! :)
Kate
Thank you!
Antri C. | Beauty Blogger & Reviewer
I love you! Great recipe to make! xoxo
Kate
You’re sweet! Thank you.
Holly
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! ;)
★★★★★
Kate
Hooray! I’m happy to hear it. Thank you, for your review.
Shoshana
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 :).
Kate
Let me know what you think when you try it!
Cassie Autumn Tran
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!
Kate
I agree, Cassie!
Teresa
This is so delicious! I added a glop of garlic chili sauce to the dressing as I like a little zing. Perfect.
★★★★★
Kate
Nice touch! Thanks for the review, Teresa.
Gaby Dalkin
I’m speechless…and drooling.
Kate
:) :)
Lorrie
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.
★★★★★
Kate
I’m glad it was a hit with the whole family, Lorrie. Thanks for the review!
Bri
This looks DELISH! And so pretty:)
Kate
Thank you!
Kathryn Wilkinson
Oh, my. This is my new favorite recipe. I hit it with just a dash of sriracha and it was perfect!
★★★★★
Kate
Great! Love the spice addition. Thanks for your star review.
Mike K.
This is very good, though I’d like more noodles. So instead of a 4 ounces, go with the whole box, 8 ounces.
★★★★★
Kate
Great way to adjust to your liking, Mike. Thanks for you review!
Sey
omg the dressing for this recipe was so so so good! Thank you!!
★★★★★
Kate
Wonderful! I’m really glad you enjoyed it, Sey. Thanks for your review.
Jamie
Dee-lish!
★★★★★
Kate
Thank you!
Lisa
Delicioso! So tasty and great textures.
★★★★★
Kate
Thank you, Lisa!
Kate
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!
★★★★★
Kate
You’re welcome! I’m happy your husband now has a favorite meal. I appreciate the review!
Michelle
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!!!
★★★★★
Kate
The bomb?! I love it. Thank you, Michelle!
Tyler R
Hi there! Was wondering what source you used to embed your recipe and the nutritional facts. Your page & recipes are amazing!!
Kate
Thanks Tyler! I use a plugin called WP Tasty.
Karyn
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.
★★★★★
Kate
Thank you, Karyn! I appreciate the review.
Kitty
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…
★★★★★
Kate
Love that! Thank you, Kitty.
Leigh
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.
★★★★★
Kate
Hooray! I love that it was a hit with your kiddo. How fun! Thanks for sharing, Leigh.
Vanessa
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. :)
★★★★★
Kate
I love that! Happy accident, but worked out well for you Vanessa. Thanks for sharing and for providing your review.
Sara
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!
★★★★★
Kate
Thanks for sharing, Sara!
Kathleen
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.
★★★★★
Kate
I love that this is a staple for you, Kathleen! Thanks for sharing and for your review.
Laura
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!
★★★★★
Kate
I’m so happy you think so Laura! I appreciate your comment and review.
Connie
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.
★★★
Kate
Wonderful! Thank you, Connie.
Lyndsay
Is your carrot vegetable peeler Julienneing your carrots!? Where do I buy one like that?
Kate
Check out my shop page! My tried and true kitchen tools. https://cookieandkate.com/healthy-kitchen-essentials/
Maria
Kate, Can I ask where you bought the carrot spiralizer/shredder? I need a small item like this.
★★★★★
Kate
Hi Maria! Sure, check out my shop page for all my kitchen essentials. https://cookieandkate.com/healthy-kitchen-essentials/
Rachel
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!
★★★★★
Kate
You’re welcome, Rachel!
Brenda
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.
Kate
I’m glad you like it, Brenda!
Mavis Fraser
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!
★★★★★
Kate
Thanks for sharing, Mavis!
Amy
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!
★★★★★
Kate
I’m glad you tried it, Amy! Thanks so much for the review.
Beth McCrea
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!
★★★★★
Kate
Magic! I will take it. Thanks for sharing you liked it. Way to go taking a leap to try something new, Beth!
Ingrid
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!
★★★★★
Kate
I love that it’s your favorite, Ingrid! Thank you for sharing your variation and review!
Chantel Kindblade
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.
★★★★★
Kate
Food processors are great help and kitchen essential, that’s for sure. Thanks for sharing, Chantel!
Shannon
Will the chopped veggies keep if I make a batch to bring to work this week? Or will they wilt in a few days?
Kate
The veggies should be fine if kept in an air tight container. I would also keep the more wet ones separate (i.e. carrots)
Mary
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.
★★★★★
Kate
Thank you, Mary!
Joshua
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. :)
Nathalie
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.
★★★★★
Kate
Thanks for letting me know you liked this one too, Nathalie!
Danielle
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.
Kate
That sounds great, Danielle!
susan
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!.
★★★★★
Kate
I love it! You got it, more recipes always in the making. I appreciate the review, Susan!
Lori
Looks really amazing! How about making this without the oil, would there be a substitute, or just leave it out? Thanks.
Kate
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.
Margie
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!
★★★★★
Kate
Thank you, Margie!
Patty
Oh my Kate!!! this recipe is delicious. I omitted the brussel sprouts and doubled up on the dressing. This will be a staple in my home. Thanks for sharing :)
★★★★★
Kate
Thank you, Patty! I’m happy to hear you liked it.
Kiki
Hello Kate, I found this recipe yesterday and on a whim decided to food shop for it. Made it last night and really loved it; made enough for office lunch, too, and am already looking forward to making it again. So glad I found your blog.
★★★★★
Kate
I’m so glad you decided to make it, Kiki!
J Samantha
Made this last night and it’s awesome! Only downside was preparing all the vegetables (peeling each of the carrots was a slightly tedious chore) but SO worth it. Light, healthy, and packed with flavor and crunch. I only used half the head of purple cabbage & I used natural peanut butter for the dressing and added a tbsp more of garlic and ginger since I’m a spice lover. Topped it with a few splashes of soy before eating. Next time, I’d like to try regular PB because it’s slightly creamier/less thick than natural – I think it would give the dressing a better consistency.
★★★★
Kate
I’m glad you thought the work was worth it! Thanks for sharing, J.
Lynn
Looks delicious! Do you think it would work with sunbutter insteas of peanut butter? I have a peanut allergy.
Kate
I haven’t tried it, but I believe others have with success.
Kristen
Better the longer it sits in the fridge! Perfect meal prep because I never get tired of it and can eat it five days in a row.
★★★★★
Kate
Thanks for sharing, Kristen!
Jacqui
This was so delicious! So glad I found your website!
★★★★★
AK
Super delicious, as all your recipes, but this is my all-time favorite without a doubt!! Thank you for making eating healthy so fun and yummy!
Kate
You’re welcome, AK! This is a good one. :)
Debbi
Just saw this on your Instagram feed. I am trying to wait the 20 minutes while it all marinates before I eat anymore. It is delicious! I added a red pepper and 1/2 seeded cucumber that was in my fridge. I only had regular pasta but toasted it in a dry pan as I read somewhere it will keep it from becoming mushy, just in case we have leftovers. I may also garnish with some black sesame seeds for added interest. Quick and leftovers will make a great lunch. Thanks for another fabulous recipe.
★★★★★
Kate
You will be happy you waited! It’s so good. Thanks for sharing, Debbi.
Chantelle Walsh
This recipe was was delicious, the peanut sauce was to die for. Best recipe i’ve tried in a long time. It was very easy and quick too, perfect for a summer weeknight meal.
★★★★★
Kate
I’m glad you love it, Chantelle!
Corina Parkwell
Really really delicious. This is going on the regular rotation for sure.
★★★★★
Kate
Great to hear, Corina! I appreciate your review.
Courtney Wick
I love this. It’s freakin GOOOD. I only had green cabbage and no brussel sprouts, so I simply omitted those. I doubled the amount of soba noodles (simply because the package I had was double) and put extra cabbage and green onion in to keep the crunch. The dressing, even WITH adding double the noodles is perfect. I also added edamame for another protein boost. I made my entire food prep with recipes from your website today, and every single one is delicious. My husband is devouring this one as I type.
★★★★★
Kate
Hooray, Courtney! Thank you for sharing what you did and why you loved this recipe.
Rachel Weisberger
Delicious and easy, even without a food processor! Seems to make a huge quantity of food. I have made it a few times, but might try topping it with some crispy baked tofu the next time I make it.
★★★★★
Kate
Wonderful, Rachel!
Hannah
Just gobbled this up for dinner and am full and satisfied! What a delicious meal – my girlfriend and I love your ginger-sesame soba noodle and this was equally tasty. I used a shredded bag of cabbage/broccoli/brussels/kale from Trader Joes and probably 2x as many noodles as the dish called for. Definitely will be keeping it more veggie heavy next time because I loved the crunch and that this can be so healthy!
★★★★★
Kate
Thank you for sharing, Hannah. I love the combination!
Dot
Could a person use Zoodles instead of the soba noodles or would that ruin it???
Kate
Soba noodles are delicious with this, but that would be a way to change it up.
kg
My kids just became vegetarians and they loved this. Thank you. Will become a go-to.
★★★★★
Kate
Wonderful!
Laura Frey Law
Loved it! Added red pepper thinly sliced and doubled the soba noodles to make it more filling. But otherwise left it as described. One of our new favorites!!
★★★★★
Kate
Wonderful! Thank you for sharing Laura.
Jessi Summers
I made this with whole wheat spaghetti and minimal garnishes. My fiance found the combination of things a little too odd for him.
Secretly, though, this is great news for me! I only did the spaghetti instead of soba because he doesn’t care for soba, and I left out green onions also for him. So when I made this for my meal prep in the future, it’s going to be even better than it was this time! I think I will invest in the lime, I bet that’d give it even more pizzazz. :) Thank you for this easy recipe that makes a ton!
★★★★★
Kerri
This recipe was a home run. Fresh ginger always makes everything better. The only change was 2 table spoons of sesame oil instead of 3, but that’s mostly personal preference. Sesame oil can be very powerful. We don’t mind having a bunch of these leftovers!
★★★★★
Kate
I agree! I love fresh ginger. Thank you for your review, Kerri.
Edith
This is super delicious! Satisfying, filling, healthy…definitely taking leftovers for lunch. Soooo good!
Sri
Easy to make and takes care of veggie serving for the day
★★★★★
Kate
Thank you for your review!
kristen
This is so so so delicious, it has to be toasted sesame, so if you have regular, toast it. i’ve made it several times with store bought pre cut slaw . also, keep the sauce separate as it does not stay well overnight. Thanks Kate!
★★★★★
Janice M Poirot
Made this salad with a couple changes to reduce sodium and increase savoriness: doubled the amount of soba noodles, substituted coco aminos for the soy sauce, omitted the honey and brussel sprouts, doubled the ginger. The coco aminos were sweet enough to offset the need for more sweetener. I used 2 T water to thin the dressing. Very flavorful salad and not labor intensive. I used red cabbage and red onion (since that’s what I had) which made a very colorful presentation. Next time, I will double the amount of soba noodles again. Recipe is a real keeper!
★★★★★
Jim
This turned out great!!!! I used olive oil instead of sesame. Yesterday we made the herb potato salad and that was great too!
Megan Crow
I often make Asian cabbage salad, but hadn’t yet added soba noodles. No brussel sprouts available, but I just did green cabbage, carrots, a bit of cucumber and purple onion and tossed it all up. YUM!!
★★★★★
Beverley
Delicious with a Capital D! I made this yesterday (scaling down a little to make a supper for two hungry adults). Couldn’t get sprouts (well our local farm shop doesn’t have them and weekly ‘essential journey shopping’ and all that means I’m not going hunting for them!). I did add a handful of dried cranberries and toasted some cashews (no peanuts). Enjoyed in the garden (beautiful weather in lockdown UK at the moment). I have so far tried a few of your salads and they’ve been wonderful. Also, thank you for introducing me to the foolproof way to cook Quinoa. Lots more of it being used now here! Take care there x
★★★★★
Kate
Thank you for sharing, Beverly!
Lisa Statham
Sounds amazing, can’t wait to make it. What kind of peanut butter shall I use? Just pure peanut, salted etc? There are that many on the market these days!
Kate
Hi Lisa! I always use “natural” unsweetened peanut butter. If it’s salted, you might need a little less tamari/soy sauce, you might not. You can always add more to taste. Hope you love it.
Monica
Delicious! Thank you for this recipe!
★★★★★
Kate
Thank you, Monica!
Janet Perez
I made your recipe for my family tonight. I added tofu for my vegan kids and a piece of chicken for my husband. Everyone loved it!
★★★★★
Jackie
Amazing! Didn’t have soba noodles so used brown rice noodles. Added some of your crispy baked tofu on top. Yum and super filling! Thank you!
★★★★★
Katie Coberly
I combined this with the crispy tofu recipe and tripled the dressing. I also added one juiced lime to the sauce. Sooo good! It was a hit!!! Even my picky eaters enjoyed it!
★★★★★
Kate Coberly
I combined this with the crispy tofu recipe and tripled the dressing. I also added one juiced lime to the sauce. Sooo good! It was a hit!!! Even my picky eaters enjoyed it!
★★★★★
Sarah
This slaw is amazing! I was searching for a way to use up some brussels sprouts that were accidentally added to my grocery pickup order and found this page. I’ve been making your yummy jalapeno relish for a long time and though, “Hey! I recognize this site!” After I whipped this peanut slaw up, me and the hubs spent the whole day eating it, lol. It is that good! I’ve never enjoyed cole slaw, but thought the Asian flavors here would be different enough that I should try it. So glad I did, your recipe is the best slaw ever! Thanks for another amazing recipe!
★★★★★
susan
Hi! THIS WAS SO GOOD. The sauce melded together beautifully– truly a delicious, flavorful delight that made the whole recipe really pop. I love this recipe and now we have tons of leftovers! This recipe tricked my boyfriend into eating vegetables, and that is a compliment because he hates vegetables :) Thanks so much!
Jess
Loved this one! Ate it for lunch all week, lasts great in the fridge. A bit of sriracha is definitely a nice touch! I might make this again but add tofu for some protein (although it’s filling enough on its own with the peanut sauce).
★★★★★
Liv
this sauce is soooo good… such a lovely array of colours and delicious crunchy textures! i didn’t expect it to make so much but I’m not complaining – lots of leftovers is fine by me!
★★★★★
Sara
Just tried this recipe. The peanut-sesame dressing tasted amazing and was super easy to do. I can imagine it would work well as a sort of satay marinade too. Thank you Kate x
★★★★★
Shelly
Perfect for a hot summer day . Love all ur recipes and this one is a winner too !
★★★★★
Jami Lynn
This dish is beyond amazing….I could eat this everyday of my life. All the flavors go together so well!
★★★★★
Donna
Ina n effort for my husband to eat less meat, I made this. He loves it! And my toddler likes it too (must be the peanut butter). Thanks for the great simple recipe.
★★★★★
John
Hi Kate
I just wanted to tell you that I tried a variation of your “Peanut slaw with Soba noodles” that was amazing. I cut all the vegetables you recommended with a food processor, steamed them for about 10 min, then mixed them with a whole box (16oz) of cooked spaghetti noodles and then mixed in the peanut-sesame dressing (doubled the dressing recipe). Topped with peanuts. It tasted like a dish from a fancy Thai restaurant – Thanks for your wonderful recipes, John from Chapel Hill
Kate
Thank you for sharing how you approach this recipe, John!
Jen
Awesome flavor! I used hot honey and some chili oil to kick up the spice. Great prep meal, easy to make and great days later.
★★★★★
Marian
Just the right recipe for the almost sad looking head of cabbage that sat in my fridge! My family LOVED the recipe!
★★★★★
Kate
Wonderful to hear, Marian! Thank you for your review.
Cass
Made this last night and damn- it was good. Bookmarking to the recipe folder for sure!
★★★★★
Laura
I thought this was pretty tasty after we added the lime, peanuts, Sriracha, and a little salt. I also added the Crispy Baked Tofu from this site to increase the protein content. The only problem for me was that the slaw was not very filling, even though I ate a lot! I really liked it but would probably use it as a side for something else in the future rather than a main. This would change it from vegetarian to not, but I think it would be yummy with some grilled chicken thrown in next time. But great flavor overall! I’m looking forward to the leftovers tomorrow!
★★★★★
Lauren
Never thought I’d eat raw Brussels sprouts, but they are amazing in this recipe! The peanut dressing is perfect and makes the raw veggies so delicious.
★★★★★
Cate
Is it supposed to be served cold, hot, or room temp? Thanks! Can’t wait to make it!
Kate
Hi! It can be served how you like it! I like it right away so it’s still warm from the noodles.
Olivia
Yum this was super tasty and makes for great leftovers for lunch. The dressing was really flavorful. I used purple cabbage, carrot, green onion, and cilantro and didn’t feel like I needed the brussels sprouts. I think snow peas would have also made a great addition. When there are potlucks again I’ll definitely bring this–quick and easy to make a big batch and tastes great at room temp.
★★★★★
Kate
Thank you for sharing, Olivia! I’m happy you enjoyed it.
Momina Fawad
Made this today and loved it! Made it without any changes. Love all your recipes
★★★★★
Ailsa
I came across this recipe whilst looking for squash recipes. It has become a firm favourite, especially with Thai fish cakes. We even had it on Christmas Day with scallops.
★★★★★
Kate
Thank you for sharing, Ailsa!
Diva
the sauce was amazing!! couldn’t find soba noodles so used whole wheat spaghetti as suggested and turned out just great with the texture I wanted! awesome recipe!
★★★★★
Kate
I’m excited you loved it, Diva! Thank you for taking the time to review.