Ginger Miso Slaw with Edamame, Rice Noodles & Shrimp


  • 1/2 head red cabbage, thinly sliced
  • 1/2 head savoy cabbage, thinly sliced
  • 3 scallions, sliced
  • 1 C. matchstick sliced carrots
  • 1 red or yellow bell pepper, diced
  • 1 C. cooked edamame (prepare according to package directions)
  • 2 Tbls. sesame seeds
  • 1/2 C. sliced almonds (or use peanuts if you want)
  • 2 Tbls. each chopped mint and cilantro (optional)
  • 1 C. cooked rice noodles (prepared according to package directions)
  • 1 lb. shrimp, cleaned, shells removed (I left the tail for a “handle”)
  • Drizzle of oil (about a tbls. – I used some vegetable oil and some sesame oil)
  • salt & pepper, just a few shakes

For the dressing:

  • 2 Tbls. white miso paste
  • 2 Tbls. rice wine vinegar
  • 1 Tbls. Shoyu soy sauce
  • 1 Tbls. honey (or sugar)
  • 1 Tbls. sesame oil
  • 2 tsp. ginger paste (or fresh grated ginger)
  • 2 tsp. mirin
  • 12 tsp. garlic chili paste (or try Sriracha)


  1. In small bowl, combine the dressing ingredients. Whisk well to combine, then set aside. (If you like a heavier dressed slaw/salad you might want to double ingredients to make sure you have enough)
  2. In large bowl, combine cabbage, green onions, carrots, bell pepper, and edamame, sesame seeds, nuts and herbs (if using). Toss well to combine.
  3. Add noodles to bowl with dressing and toss well (this helps them from sticking together). Then add noodles to slaw/salad and toss to combine well. I think clean hands work best for this task since the noodles are long and tend to easily clump together. Set aside in refrigerator while preparing the shrimp.
  4. Lightly toss shrimp with oil, salt & pepper, then grill on grill or grill pan (or you can roast them in the oven) until pink and slightly firm. This only takes a few minutes…don’t overcook the shrimp or they’ll get rubbery.
  5. Top each serving with some shrimp and enjoy!