Dry roasted almonds, crunchy chow mein noodles, marinated tofu, fresh celery and crisp napa cabbage make this vegan ginger miso slaw recipe. It works well for summer or really any time of year. It’s a great Asian-inspired plant based salad for lunch, dinner, or as a side dish.
A few things…
- ・For this vegan ginger miso slaw recipe, I used Marinated Grilled or Baked Tofu, but you can also substitute a marinated prepackaged tofu like this one.
- ・For the dressing, I used white miso, which is mellower and slightly sweet. If you use a darker miso, the flavor could be more assertive, and probably won’t require as much miso (maybe 1-2 tsp).
- ・If you aren’t eating this right away, keep the vegan ginger miso dressing and chow mein noodles separated from the rest of the slaw. Add both right before serving to enjoy a crunchy, fresh texture.
Discover additional UVK recipes, like Edamame Kale Slaw with Orange Sesame Dressing, Vegan Cabbage and Noodles, Asian Sesame Noodle Salad, Vegan Brussels Sprout Slaw with Cranberries, Apples and Walnuts, or Watermelon Radish Slaw.
Now, let’s go make a delicious salad!
Ginger Miso Slaw
½ tsp ginger powder
¼ tsp garlic powder
1 Tbsp agave
1 Tbsp white miso
2 Tbsp neutral oil (like canola or grapeseed)
¼ cup rice vinegar
2 cups cubed, cold Marinated Grilled or Baked Tofu (or a store bought marinated baked tofu with Asian flavors)
4 cups shredded napa cabbage
¼ cup chopped fresh cilantro
2 celery stalks, diced
4-5 scallions, diced
½ cup dry roasted lightly salted whole almonds
2 cups chow mein noodles (I used La Choy Chow Mein Noodles)
- 1. First, you’ll make the dressing for the ginger miso slaw. 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 until well coated. Stir in the remaining ginger miso slaw ingredients. Taste, and adjust flavor, if needed (more miso? more agave?). Serve immediately.