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Red Cabbage and Edamame Slaw Over Rice Vermicelli with Miso Dressing

Tina Miller • Feb 28, 2024

Get ready for a flavor explosion with this vibrant and healthy dish - red cabbage and edamame slaw over vermicelli! Packed with delicious ingredients like red cabbage, shelled edamame, Julienne carrots, rice vermicelli pasta, and a mouthwatering miso dressing, this is a dish that is light and airing, and perfect for warmer weather and family gatherings.

Red cabbage and edamame slaw with carrots in a bowl over rice vermicelli, garnished with sesame seeds and miso dressing.

I love the combination of the crisp texture from the red cabbage and edamame, along with the softness of the vermicelli rice pasta. What a delicious combination, and talk about flavor! The Asian influence of miso dressing adds a unique twist that your whole family will enjoy. But if you wanted to enjoy this without the vermicelli and just have a slaw, go ahead, what a wonderful idea!

One of the highlights of this dish is the vegetable slaw made from red cabbage. It adds a beautiful pop of color to the vermicelli rice pasta and brings a refreshing crunch to every bite. Paired with the shelled edamame, carrots, and creamy miso dressing, it creates a harmonious blend of flavors that will leave you wanting more.

Not only is this red cabbage and edamame vermicelli delicious, but it's also a healthy meal option. Packed with nutrients from the vegetables and protein-rich edamame, it's a guilt-free choice that doesn't compromise on taste, and it's so quick and easy to make!

So what are you waiting for? With its colorful presentation, satisfying textures, and creamy dressing, it's sure to become one of your new favorite go-to summer time meals.

Helpful Tips To Make This Recipe.

Pasta

Rice vermicelli is a fantastic pasta option to transform this simple slaw recipe into a healthy and delicious meal. It is so easy to make and keeps a light and airy texture, complementing the crunchy slaw perfectly.

Some other pasta suggestions that would work just as well are spaghetti, rotini, or angel hair pasta. Udon noodles would also work well if you want to create more of a noodle bowl. Or here's and idea, leave off the pasta altogether and just enjoy the delightful slaw as a side dish.

Miso

This is the best Asian inspired miso dressing made with garlic, ginger, and white miso paste! It balances out the dish with a beautiful Asian influence that is so yummy and only takes 5 minutes to gather the ingredients and blend. How easy is that?

Now here is where you can get more creative. There are two main types of miso paste, light and dark. Some would argue that there are so many more options, and that is true. But, all the other option are indeed various combinations of light and dark. For this dressing, I will be using light.

Light miso paste, also known as white or sweet miso, is made from soybeans fermented with a larger proportion of rice or barley. It has a milder and sweeter flavor compared to its darker counterpart. Light miso is perfect for dishes where you want a subtle hint of umami without overpowering other flavors.

Dark miso paste, also called red or aged miso, is made from soybeans fermented with a higher proportion of soybeans and salt. It has a stronger and more robust flavor with deeper notes of umami.

So don't be afraid to be creative here and explore the flavors.

Mirin (Sweet Rice Wine)

Mirin and rice vinegar are two ingredients that may sound similar but have distinct differences when it comes to flavor and usage in recipes.

Mirin, also known as sweet rice wine, has a sweet and delicate taste with subtle floral notes. Rice wine is commonly used in Asian cuisine for cooking, marinating meats, and adding depth of flavor to sauces and stir-fries.

Rice vinegar is made from fermented rice or rice wine that has been further processed into vinegar. It has a more acidic and tangy taste compared to rice wine. Rice vinegar is widely used in various cuisines for its bright and refreshing flavor profile. It adds a zing to dressings, marinades, pickles, and sushi rice.

The choice between using rice wine or rice vinegar in your recipe depends on what you're trying to achieve in terms of taste. If you want a subtle sweetness with floral undertones, go for Mirin. If you're looking for acidity and tanginess to brighten up your dish, opt for rice vinegar.

Remember that while these two ingredients may have different flavors, they can sometimes be used interchangeably, depending on the recipe. Paragraph

Heat and Saute

If wanting to serve this dish hot with a protein, pour the blended miso dressing into a small saucepan and bring to a low simmer for 5 minutes, stirring occasionally and be careful not to burn the dressing.

For a protein such as crab cakes, shrimp, chicken, or tofu, preheat a skillet over medium-high heat with 1 tablespoon of extra virgin olive oil. Slice your selection into thin strips (keep shrimp or crab cakes whole) and season with salt, pepper, 1 teaspoon each of minced garlic and ginger, and a tablespoon of miso dressing. Saute for 5-6 minutes or until cooked through.

Breaded crab cake on top of red cabbage and edamame slaw with miso dressing served in a black and white bowl.

ingredients in glass bowls; Carrot, Red cabbage, Vermicelli on the couter top, Green onion, Sesame seeds, Shelled edamame, Salt and pepper

Slaw Ingredients:

Carrot
Red cabbage
Vermicelli
Green onion
Sesame seeds
Shelled edamame
Salt and pepper

roasted sesame seeds on a sheet of parchment paper laying on a sheet pan.

#1 Roast:

Place sesame seeds on a sheet pan lined with parchment paper and roast in the oven at 375° for 5-7 minutes or until golden brown.

Cooked rice vermicelli pasta in a metal mesh strainer

#2 Boil:

Boil water with a pinch of salt and cook vermicelli according to package directions.

Bright green shelled edamame, shredded red cabbage, and orange julienne carrots in a metal mixing bowl.

Bright green shelled edamame, shredded red cabbage, and orange julienne carrots tossed together in a metal mixing bowl.

#3 Shred, Chop & Slice:

Shred red cabbage, chop the green onions and cilantro (set aside), slice or Julian the carrot. Place in a large bowl with shelled edamame and toss.

Ingredients: Mirin (sweet rice wine), White miso paste, Agave sweetener, Sriracha, Minced garlic, Minced ginger, Water all in glass bowls on white surface

Dressing Ingredients:

Mirin (sweet rice wine)
White miso paste
Agave sweetener
Sriracha
Minced garlic
Minced ginger
Water

ingredients to miso dressing in small blender before blending. Blender pictured in background.

Creamy Asian inspired miso dressing in a blue ceramic bowl with a spoon for dipping, garnished with sesame seeds. A jar of dressing in the background.

#1 Blend:

Place all the ingredients in a small blender and mix until well incorporated, about 10 seconds.

Common Questions About This Recipe.

What are some other vegetables I can add to this dish?

Some of my favorite vegetables are water chestnuts, bell peppers, snow peas, green peas, red onion, broccoli, and alfalfa or radish sprouts.

Are the slaw and dressing recipe both vegan?

Yes! This recipe contains all vegan ingredients, including the miso dressing. When gathering your ingredients, check the package ingredients of your pasta or noodle choice to confirm.

You can also add tofu or sliced seitan to keep the recipe vegan-friendly.

How do I make a spicy version of this recipe?

Yum!! To make this recipe spicy, add a little more sriracha or red pepper flacks to the miso dressing.

Another suggestion would be to add peppers with heat to the vegetable slaw according to your taste.

What are some meat-protein options I can add to this recipe?

My favorite meat protein to turn this slaw into a tummy meal is a lump crab cakes. I have also added shrimp and lightly seasoned chicken and even tofu, which taste fantastic! The flavors of these options all work well together and with the miso dressing.

For a protein other than a crab cake, preheat a skillet over medium-high heat with 1 tablespoon of extra virgin olive oil. Slice your selection into thin strips and season with salt, pepper, 1 teaspoon each of minced garlic and ginger, and a tablespoon of miso dressing. Saute for 5-6 minutes or until cooked through.

Can I refrigerate leftovers?

Leftover slaw can be stored in an airtight container and refrigerated for 3-5 days.

To plan ahead, you can also premix the miso dressing. It will keep a little longer in an air-tight jar or container in the refrigerator for up to a 3-4 weeks.

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