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 protein-packed Asian-inspired vegan miso coleslaw salad for lunch, dinner, or summer cookouts.
If you aren’t eating this right away, it’s better to keep the vegan ginger-miso dressing and chow mein noodles separated from the rest of the cabbage 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!
In the slaw dressing, I used white miso, which is mellower and slightly sweet. If you use a darker miso (like red), the flavor will be more assertive, and probably won’t require as much miso (maybe 1-2 tsp red miso, instead of 1 Tbsp white miso).
Ginger Miso Slaw
Ginger Miso Dressing
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. Coat all the cabbage with the dressing, then add all the remaining ginger miso slaw ingredients. Taste, and adjust flavor, if needed (more miso? more agave?). Serve immediately.