Peanut-Sesame Slaw with Soba Noodles

15 25 391
Ingredients Minutes Calories
Prep Cook Servings
20 min 5 min 6
Peanut-Sesame Slaw with Soba Noodles
Health Rating


2 cup Brussels sprouts (optional)
4 medium Carrots (peeled)
3/4 cup Cilantro (coriander) (for garnish)
2 clove(s) Garlic (minced, for dressing)
1 tbsp minced Ginger root (for dressing)
4 stalk(s) Green onion, scallion, ramp (trimmed, sliced into thin rounds)
2 tbsp Honey (for dressing)
3 cup Japanese noodles, soba, dry
4 slice Lime
1/2 cup Peanut butter, natural (for dressing)
1/4 cup Peanuts (chopped, for garnish)
1 small head Red cabbage (sliced into quarters, core removed)
3 tbsp Sesame oil (for dressing)
3 tbsp Soy sauce, low sodium (for dressing)
3 tbsp White wine vinegar (for dressing)


Cook the soba noodles by bringing 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.

Easily prepare the vegetables by using a food processor. If using, 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.

In a small bowl, prepare the dressing by whisking together the dressing ingredients until smooth.

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 flavour, let the slaw marinate for 20 minutes before serving.

Serve slaw with a sprinkling of chopped peanuts, torn cilantro and a lime wedge.


Nutrition Facts

Per Portion

Calories 391
Calories from fat 186
Calories from saturated fat 26.2
Total Fat 20.7 g
Saturated Fat 2.9 g
Trans Fat 0
Polyunsaturated Fat 7.3 g
Monounsaturated Fat 9.4 g
Cholesterol 0
Sodium 522 mg
Potassium 777 mg
Total Carbohydrate 42 g
Dietary Fiber 6.9 g
Sugars 13.7 g
Protein 12.8 g

Dietary servings

Per Portion

Grain 0.8
Meat Alternative 0.8
Vegetables 3.4

Energy sources