Dry roasted almonds, crunchy chow mein noodles, fresh celery and crisp napa cabbage make this one crunchy Asian slaw recipe. This vegan Asian coleslaw recipe is hearty enough to be a meal, but can also be served as a side. It works well for summer or really any time of year. It’s a great plant based protein-packed salad for dinner, lunch, and/or cookouts.
If you aren’t eating this right away, it’s better to keep the ginger miso dressing and chow mein noodles separated from the rest of the salad, and then, add both right before serving to enjoy a crunchy, fresh texture. If you mix everything in the recipe and wait too long, it’ll be a soggy mess. So, mix it all up and dig in right away, or keep the dressing and chow mein noodles out until you’re ready to go!
For this recipe, I used Marinated Grilled or Baked Tofu, but you can substitute an Asian flavored prepackaged tofu like this one. For the dressing, I used white miso, which is mellower and slightly sweet. If you use a darker miso (like red), the flavor is more assertive, and probably won’t require as much miso (maybe 1-2 tsp red miso, instead of 1 Tbsp white miso). If you try a miso other than white miso, let us know how it works out.
Ginger Miso Slaw
Ginger Miso Dressing
1/2 tsp ginger powder
1/4 tsp garlic powder
1 Tbsp agave
1 Tbsp white miso
2 Tbsp neutral oil (like canola or grapeseed)
1/4 cup rice vinegar
4 cups shredded napa cabbage
1/4 cup chopped fresh cilantro
2 celery stalks, diced
4-5 scallions, diced
1/2 cup dry roasted lightly salted whole almonds
2 cups chow mein noodles (I used La Choy Chow Mein Noodles)
- 1. In a large mixing bowl, add all the ingredients under “Ginger Miso Dressing”, and whisk together.
2. Add the napa cabbage to the mixing bowl, and mix. Coat all the cabbage with the dressing, then add all the remaining ingredients. Taste, and adjust flavor, if needed (more miso? more agave?). Serve immediately.