This crunchy napa cabbage slaw has tons of texture and flavour. The creamy miso ginger dressing is delicious poured on top of the crunchy vegetables. Plus the addition of sweet and slightly spicy toasted cashews adds even more crunch.

You’re going to love this miso slaw as either a side, or a full meal with the addition of extra protein, such as grilled chicken, tofu or shrimp. And it’s perfect for meal prepping too!

miso slaw in bowl with dressing on the side.

Ingredients

Here’s everything you’ll need to make this ginger miso slaw with toasted cashews.

edamame (frozen)
napa cabbage
carrots
daikon radish
fresh mint leaves
green onion
raw cashews
avocado oil
maple syrup
kosher salt
ground ginger (and fresh ginger, or just use all fresh ginger)
garlic powder
cayenne
cashew butter
white miso paste
low sodium tamari
rice vinegar
toasted sesame oil

How to Make Napa Cabbage Slaw with Miso Dressing

You’ll love how easy this miso slaw is to prep and enjoy.

Be sure to check out the tips posted afterwards for more details on how to meal prep.

Prep the slaw first.

Cook the edamame according to package directions.
Combine the cabbage, carrots, radish and edamame in a large salad bowl.

Make the Crunchy Roasted Cashews.

Preheat the oven to 350°F.
In a small bowl, mix together the cashews with the oil through to the cayenne.
Transfer the cashews to a baking sheet and bake for seven to ten minutes, until lightly golden.
Set aside to cool slightly and then roughly chop.

Blend the dressing.

In a blender, combine the cashew butter through to the water, starting with the lesser amount.
Blend until smooth and creamy, adding more water as needed to thin.
Taste and adjust with salt as needed.

How to Assemble This Miso Slaw.

Pour about 3/4 of the dressing over the cabbage salad and toss to combine.
Add the mint and green onions and top with cashews.
Divide onto plates and drizzle with more dressing if desired/needed. Enjoy!

Tips

Store separately: prep the veggies for the slaw and miso dressing and store them in separate containers to avoid the miso slaw becoming wilted.
Add extra protein: if you’ll be serving this as a main, feel free to add in some grilled chicken, shrimp or tofu to keep things plant-based.
Thin the dressing as needed: start with the lesser amount of water and add more as needed to thin. It will thicken more in the fridge, so feel free to add more water if needed.
Prep the cashews ahead: you can make the cashews ahead and store them in a container until ready to use.

Substitutions

Cashew butter: use tahini instead.
Cashews: use almonds or prepared roasted and salted peanuts for convenience.
Ground ginger: feel free to use more fresh ginger.
Honey: use maple syrup.
Fresh mint: use cilantro or a combination of both.

Ingredients & Products I Recommend:

Kosher salt:

I exclusively use Diamond Crystal kosher salt for all of my recipes. I prefer the texture, taste and consistency of this brand and highly recommend it for everyday cooking.

Avocado Oil:

I prefer using avocado oil for high heat cooking. I love using Chosen Foods avocado oil and their avocado oil spray.

‍Low Sodium Tamari:‍

Tamari is a great option for those needing a gluten-free soy sauce. I’m not gluten-free, but still primarily use this brand. It’s not too salty and it tastes great.

More Salads to Try

Ready to make this? Let’s go!

If you make these Miso Slaw with Napa Cabbage, please let me know by tagging me on Instagram, or leave a comment and/or review below!

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