Peanut Slaw with Soba Noodles

 

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.