Cabbage Tofu and Edamame Salad

Cabbage Tofu and Edamame Salad

With Miso Lime Dressing
This makes quite a bit but is even better after marinating for a few days in the refrigerator. This was for a huge birthday party recently which was held at a famous interior designer's home in Beverly Hills, boasting Asian, Indian, and other Asian-flavored cuisine.


  • ½ small head of white cabbage, shaved
  • ½ small head of red cabbage, shaved
  • 1 block of firm tofu, miso, barbecue of Shiracha marinated and cubed
  • 1 carrot, julienned
  • 1 medium cucumber, sliced thinly
  • 2 green onions, chopped
  • ¾ cup edamame, you can but peeled and frozen which works beautifully

For the Miso Dressing

  • 4 tablespoons white miso paste
  • 2 tablespoons seasoned rice vinegar
  • 2 teaspoons lime juice
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon coconut sugar
  • 1 teaspoon ginger puree
  • 1 teaspoon lemongrass puree
  • 2 tablespoons water


  • In a large bowl, combine the sliced cabbage, cubed tofu, julienned carrot, sliced red bell pepper, and chopped green onions. Toss gently to mix the ingredients.
  • In a small bowl, whisk together the white miso paste, rice vinegar, soy sauce, sesame oil, honey or maple syrup, minced garlic, grated ginger, and water to make the miso dressing. Adjust the sweetness and saltinessto taste. Pour the miso dressing over the cabbage tofu salad and toss well to coat all the ingredients evenly. Saltines to
  • Serve this chilled or at room temperature as a refreshing and nutritious side dish or light meal.