Pile this Asian Slaw on tacos or eat it straight. Tons of veggies, a hit of protein from the edamame and tons of flavor, thanks to the creamy (dairy free) miso dressing.
This Asian slaw with edamame and easy, creamy (but vegan) miso dressing is something I can happily eat day after day, switching up the presentation each time. Some days I eat it straight, other days I pile it on tacos (try it on my Teriyaki Shrimp Tacos) or I add some protein (think grilled tofu, shrimp or chicken) to turn it into a dinner salad.
If you don’t have all of the ingredients on hand or want to make some swaps, I’ve included some substitution suggestions in the post below. The recipe is incredibly versatile and can be made ahead of time, which means it’s a good option for meal prepping or entertaining.
How to make this Asian slaw recipe:
This slaw requires a bit of chopping, but it goes pretty quickly.
For the Napa cabbage, slice the half cabbage in half or thirds lengthwise (depending on the size), leaving the root intact to keep everything together while chopping. Then cut in thin strips across the cabbage, from tip to root. Perfect bite-sized pieces! Use a similar method for the red cabbage.
If you are toasting the slivered almonds (recommended!), do so in a dry skillet set over medium heat. Shake the pan periodically so that the nuts toast evenly. I set a timer to remind myself, otherwise I get distracted and end up with a pan of burnt almonds.
For the dressing, whisk everything together in a bowl, ending with the addition of the unsweetened almond milk. Make sure to give it a really good whisk so that any miso lumps are broken down.
Can this Asian slaw be made ahead of time?
Yes! If dressed, the salad stays pretty fresh tasting and crunchy in the refrigerator for up to 24 hours.
If you’re not serving the slaw for a day or two, combine all of the non-dressing ingredients in a large, cover well and refrigerate. Make the dressing, cover and refrigerate.
Shortly before serving, toss the slaw with the dressing. Fresh and crunchy!
Can I substitute other ingredients?
Sure. While I prefer Napa cabbage for this salad because of its texture and mild flavor, you can certainly use green cabbage instead.
Don’t have a red bell pepper on hand? Yellow or orange work well.
Other additions that we enjoy are grated carrot, diced jicama and sliced sugar snap peas. Or try my Hoisin Snap Pea & Red Cabbage Slaw!
What kind of miso should I use for the dressing?
There are three types of miso commonly available in grocery stores or Asian markets: red, white and yellow miso.
Red miso has the most robust and saltiest flavor of the three, and is best saved for hearty dishes.
White and yellow misos are on the mellower side, with white miso being the mildest. Either one of these work well in dressings, as they don’t tend to overwhelm the flavors of the salad ingredients.
Other recipes with edamame::
Asian Slaw with Edamame & Miso Dressing
- In a large bowl, combine the sliced cabbages, green onion, bell pepper, edamame, almonds and cilantro.
- Toss with the dressing. Serve.
- In a medium bowl, whisk together the miso, lime juice, rice vinegar, maple syrup, ginger, sesame oil and chili garlic sauce until combined.
- Drizzle in the almond milk while whisking until the dressing is smooth.
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