True or false: this week has been a doozy. It has truly been a doozy for my circle of friends. I don’t know what is in the air or the stars, but the week has been oddly ripe for health procedures and boy drama. If you can say the same, take heart! You’re not alone. Cryptic messages aside, I’ve mostly been staying up late packing and frequenting the nearby liquor store for boxes. (My bar will be fully stocked at my new place. Party time!)
Moving day is tomorrow and I am downright giddy about leaving this space. Every time my belongings fit neatly into their cardboard box, I feel a slight reaffirmation that I have made the right decision. I’m tired of driving around in circles looking for parking spots and cramming jars of olive oil back into my overcrowded kitchen cabinets. So tired.
I’m also beyond eager—like stomping my feet impatient—to see my new place come together. I cannot wait to wash my clothes in my own washer and dryer, bake cookies in a full-sized oven and let Cookie outside at night instead of donning my puffy coat. I’ll feel downright spoiled over there.
I’ve been on a slaw bender ever since the life-changing slaw at Justus Drugstore that inspired my brussels slaw. This slaw is crunchy and satisfying, filling and full of flavor. 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!
Peanut-Sesame Slaw with Soba Noodles
- Author: Cookie and Kate
- Prep Time: 20 mins
- Cook Time: 5 mins
- Total Time: 25 minutes
- Yield: 4 to 8
- Category: Salad
- Cuisine: Asian
A healthy Asian slaw made with cabbage, carrots and soba noodles (optional), 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). This slaw can easily be vegan and gluten-free (see notes).
- 4 ounces soba noodles
- 1 small purple or green cabbage, sliced into quarters and core removed (about 16 ounces/6 cups shredded)
- ½ pound (about 12) Brussels sprouts 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 agave nectar
- 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
- 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 small 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. (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. 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.
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.
P.s. More peanutty/noodley/cabbagey recipes you might like: spicy Thai peanut sauce over roasted sweet potatoes and rice, peanut soba noodle bowl, honey mustard Brussels sprout slaw, West African peanut soup and soba noodle & raw veggie salad.