Peanut Slaw with Soba Noodles
Total Time
25 minutes
Prep Time
20 mins
Cook Time
5 mins
Rating
4.9 out of 5 stars
(162)
Ingredients
4-8 servings
- 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
- 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
- Sprinkle of coarsely chopped peanuts
- Handful of cilantro, coarsely torn
- 1 lime, sliced into wedges
- Optional, for spice lovers: sriracha or chili-garlic sauce
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Preparation
Step 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.
Step 2
Prepare the vegetables: Shred the cabbage and sprouts with the slicing disk, then grate the carrots using the grating disk in a food processor. Alternatively, use a chef’s knife to chop the cabbage and sprouts into thin strips, then coarsely grate the carrots.
Step 3
Prepare the dressing: In a 2-cup liquid measuring cup or medium bowl, whisk together the dressing ingredients until smooth. If the mixture is too thick, whisk in water in 1 tablespoon increments until it is drizzly.
Step 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. For best flavor, let the slaw marinate for 20 minutes before serving.
Step 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 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.
Step 6
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Chef's notes
Recipe adapted from River Cottage Veg.
Make it gluten free:
Either omit the noodles or buy certified gluten-free soba noodles. Use tamari (check the label to make sure it’s gluten free) instead of regular soy sauce.
Make it vegan:
Use maple syrup instead of honey.
Halve it:
Feel free to halve the recipe by buying about 4 cups prepared slaw mix and roughly halving the dressing ingredients.
