Crunchy Peanut Noodle Slaw

By Hetty Lui McKinnon

Updated July 15, 2026

  • Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
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Ready In
25 min
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Slaws are dependable salads that can be adapted to whatever flavor profile you’re craving. This one is built around the irresistible allure of peanuts, with juicy Napa cabbage as the foundation. Instant noodles are transformed into a crunchy counterpoint to the cabbage by scrunching them up and dusting them with a small amount of the accompanying seasoning packet for some savory bite. Herbs also play an important role here, used generously for freshness and aroma. Layering the salad ensures that the noodles stay as crisp as possible. The formula is adaptable: Swap in Savoy or green cabbage or substitute the peanut butter with another nut or seed paste.

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Ingredients

Yield:4 servings

For the Peanut Sauce

  • ⅓ cup smooth peanut butter

  • ¼ cup water

  • 1 tablespoon soy sauce

  • 1 tablespoon rice vinegar

  • 1 tablespoon maple syrup

  • 1 garlic clove, finely grated

  • Salt and pepper

For the Slaw

  • 1 (3- to 3 ½-ounce) package vegetarian instant ramen noodles (with vegetarian flavor packet)

  • 1½ pounds Napa cabbage (about ½ large head), scraggly outer leaves and core removed, thinly sliced (about 10 cups)

  • 2 cups mixed soft fresh herbs such as cilantro, basil, mint and parsley, roughly torn

  • ½ cup roasted peanuts, roughly chopped, divided

  • 2 scallions, thinly sliced

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

31 grams carbs; 382 calories; 12 grams monosaturated fat; 6 grams polyunsaturated fat; 5 grams saturated fat; 25 grams fat; 6 grams fiber; 760 milligrams sodium; 15 grams protein; 9 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Make the peanut sauce: Place the peanut butter, water, soy sauce, rice vinegar, maple syrup and garlic into a large bowl (it should be big enough to fit the whole salad). Whisk until smooth. Taste and season with a little salt if needed and lots of pepper.

  2. Step 2

    Place the dried noodle slab into a medium bowl and roughly crumble the noodles into irregular, bite-sized chunks. Open the flavor packet and measure out ¾ teaspoon of the powder and sprinkle over the crushed noodles. Toss to coat.

  3. Step 3

    Add the cabbage, mixed soft herbs and half the roasted peanuts to the large bowl with the peanut sauce, season with salt and pepper and toss to combine. 

  4. Step 4

    Arrange half the cabbage in a wide shallow bowl or serving platter. Top with a handful of the crushed ramen noodles, then the remaining cabbage, and then the rest of the noodles. To finish, top with the remaining peanuts and scatter over the scallions.

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Comments

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Mike Roberts

Well, since this was just posted and no one has commented, I'll lower the bar and comment without ever having made it. It looks great, and I'll try ASAP but will add a bit of grated ginger and also some lime juice and some spicy peppers like Serrano and / or thai bird.

Walker

Any reason you wouldn't just use a garlic press, Asking for friend.

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