Crunchy Peanut Noodle Slaw

From Julie Van Rosendaal

2012 Mar/Apr

Peanut sauce has long been popular as a dip for rice paper rolls, satay and other Asian finger foods, as well as a dressing for peanut noodles. Turns out, it makes a great crunchy slaw dressing, too. This makes use of leftover cooked spaghetti or other noodles. Use any kind of veg you have on hand, like pea pods, jicama, steamed broccoli or asparagus.



  • 1/4 c. canola or mild vegetable oil
  • 1/4 c. peanut butter
  • 2 T. brown sugar
  • 2 T. soy sauce
  • 2 T. rice vinegar or lime juice
  • 1-2 t. grated fresh ginger
  • 1-2 garlic cloves, minced
  • pinch red pepper flakes (optional)


  • 2 c. cold cooked spaghetti or Asian noodles
  • 2-3 c. thinly sliced green cabbage (or bagged coleslaw)
  • 1 small red pepper, seeded and thinly sliced
  • 1 carrot, coarsely grated
  • 2 chopped green onions
  • 1/4 c. chopped fresh cilantro
  • toasted sesame seeds or chopped peanuts, for garnish


Shake all the dressing ingredients together in a jar. (You can do this any time, and store it in the fridge.) Toss the noodles, cabbage and veggies of your choice together, toss the salad with the dressing, sprinkle with sesame seeds or chopped peanuts, and serve.

Serves 4.