Roasted Cabbage Noodle Salad

These roasted cabbage noodle salad bowls are easy make and a delicious way to get in more nourishing veggies.

Bowl of cabbage noodles topped with marinated edamame, cilantro, scallions and hoisin peanut sauce.

If you feel you struggle with veggies, this bowl is for you. And to get the ultimate satisfying veggie experience we are mixing them together in a bowl of noodles and coating it in a delicious easy to make sauce. Honestly, doesn’t get better than that.

Why You’ll Love This Cabbage Noodle Salad

  • Easy to make. A perfect weeknight meal with some helpful tips and shortcuts in case you are not the biggest fan of chopping. Just roast your cabbage and mix everything together in bowls before serving.
  • Budget friendly. Luckily, in this economy, noodles cabbage and frozen edamame remain accessible and cheap.
  • A great way to get in more vegetables. Mixing the vegetables together with noodles and our peanut sauce will help make getting those vegetables more flavorful and enjoyable.
Edamame, peanuts, Fresno chili, ginger, garlic, lime, cilantro, red and green cabbage on a cutting board.

Key Ingredients and Substitutions

  • Noodles: I used a thin vermicelli noodle as this can just be soaked in a bowl with boiling water for 3 minutes to cook through. You can change the variety of noodle used, just make sure to cook it according to package instructions.
  • Cabbage: For color, I chose a combination of red cabbage and green cabbage, but feel free to stick to one cabbage. For ease, use pre-shredded cabbage to help minimize chopping.
  • Seasoning: The main seasonings used include garlic, ginger, Chinese Five Spice, salt and white pepper. You can swap the white pepper for black pepper and omit the Chinese Five Spice if desired.
  • Peanut Butter: Use a natural creamy peanut butter if possible. If allergic to peanuts, swap for almond butter or a seed butter like tahini or sunflower seed butter.
  • Hoisin Sauce: This is a condiment often used in Cantonese cooking and can be found in the international section of your grocery store typically sold next to soy sauce. If gluten-free, make sure to use properly labeled gluten-free hoisin sauce.
  • Lime: For best flavor use fresh limes. You can also swap with an orange, just measure out 2 tablespoons of juice then divide to use in the sauce and marinated edamame.
  • Tamari: This can be interchangeable with soy sauce or coconut aminos.
  • Edamame: For ease I used frozen edamame, but feel free to swap your edamame for a different bean like chickpeas.
  • Cilantro: Feel free to omit if not a fan of cilantro. Alternatively add a tablespoon or more of fresh chopped mint if you you prefer.

How to Make Cabbage Noodle Salad

Preheat oven to 400F. To a bowl combine the edamame, pepper, scallions, garlic, lime zest, tamari, syrup, sesame oil and the juice of half a lime. Stir to combine then set aside.

To make the sauce, combine the peanut butter, hoisin sauce, maple syrup, tamari, ginger and the juice from the remaining lime in a bowl and whisk together. As it thickens, pour in 3 tbsp or more of water and whisk again until the sauce is at your desired consistency.

Add the shredded cabbage to a parchment lined baking tray and sprinkle with a generous pinch of salt and pepper, the garlic powder, and five spice. Drizzle the oil over the cabbage then toss and rub the cabbage to evenly coat. Spread the cabbage into an even layer then place the tray in the oven and bake for 20-25 minutes, tossing half way.

Prepare the vermicelli noodles according to package then drain and place in a large mixing bowl. Add the roasted cabbage, cilantro and tamari then toss until well mixed.

To assemble, divide the cabbage noodles between 3 bowls then top with a serving of edamame, drizzle with the hoisin peanut sauce and garnish with more cilantro, scallions and crushed peanuts as desired.

Expert Tips

  • Save time by using convenience items. When I’m not in the mood to chop cabbage, I often will just grab a few bags of pre-shredded cabbage instead. No chopping and still pretty affordable.
  • To thaw your edamame quickly just run it under warm water. You can also place your edamame in a microwave safe dish and microwave for a minute to help it thaw as well.
  • Adjust the spice to your liking. Chili peppers can add spice, so if you are sensitive you may want to remove the seeds and membrane from your pepper before slicing to make it mild. Alternatively, feel free to leave it out entirely.

Frequently Asked Questions

How do I make this recipe gluten-free?

Just make sure to make two swaps. First use a wheat-free tamari or coconut aminos. Then, make sure when purchasing your hoisin sauce that you opt for a brand that is gluten-free.

Can this be meal prepped in advance?

Yes! Just store the noodles, edamame, and sauce separately. You can use a divided meal prep container to keep everything all together and fresh. Store the individual components in the fridge for up to 4 days.

How can I add more protein?

If you need more than just the edamame, I love to either add some additional baked tofu, crumbled roasted tempeh or sliced seitan to boost the protein even higher.

A close up of a large bowl of cabbage noodles topped with marinated edamame, scallions, cilantro and chopped peanuts.

How to Serve

To make this a complete meal, divide your noodles between your serving bowls then top with a serving of edamame and a drizzle of the hoisin peanut sauce.

The noodles provide a great source of energy, but you can add extra fiber if desired by using whole grain noodles instead. Our edamame adds protein, and you can always serve with more depending on your protein goals. This salad is also loaded with vegetables and served with a sauce to help add some healthy fats for better nutrient absorption.

More Veggie Loaded Bowls

Close up of a bowl of cabbage noodle salad topped with edamame and hoisin peanut sauce.
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Bowl of cabbage noodles topped with marinated edamame, cilantro, scallions and hoisin peanut sauce.

Roasted Cabbage Noodle Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Catherine Perez
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 3 servings 1x
  • Category: Main Dish
  • Method: Roasting
  • Cuisine: American
  • Diet: Vegan

Description

These roasted cabbage noodle salad bowls are easy make and a delicious way to get in more nourishing veggies.


Ingredients

Scale

Marinated Edamame

  • 1 1/2 cups frozen edamame, thawed
  • 1 Fresno or jalapeno pepper, thinly sliced
  • 1 scallion, thinly sliced
  • 1 clove garlic, grated
  • Juice and zest of 1 lime, divided
  • 2 tsp tamari
  • 2 tsp maple syrup
  • 1 tsp sesame oil, optional

Hoisin Peanut Sauce

  • 3 tbsp natural creamy peanut butter
  • 2 tbsp gluten-free hoisin sauce
  • 1 1/2 tbsp maple syrup
  • 2 tsp tamari
  • 1 tsp grated ginger
  • 34 tbsp of cold water

Roasted Cabbage and Noodles

  • 1 small cabbage, shredded (about 3 cups either green or red cabbage or a combination of both)
  • 1 tsp garlic powder
  • 1/2 tsp Chinese Five Spice, optional
  • 2 tsp avocado oil
  • 6 oz of vermicelli noodles (3 servings based on packaging)
  • 1/4 cup cilantro, minced
  • 1 tbsp tamari
  • Crushed peanuts for garnish, optional
  • Salt and white pepper, as needed

Instructions

  1. Preheat oven to 400F. To a bowl combine the edamame, pepper, scallions, garlic, lime zest, tamari, syrup, sesame oil and the juice of half a lime. Stir to combine then set aside.
  2. To make the sauce, combine the peanut butter, hoisin sauce, maple syrup, tamari, ginger and the juice from the remaining lime in a bowl and whisk together. As it thickens, pour in 3 tbsp or more of water and whisk again until the sauce is at your desired consistency.
  3. Add the shredded cabbage to a parchment lined baking tray and sprinkle with a generous pinch of salt and pepper, the garlic powder, and five spice. Drizzle the oil over the cabbage then toss and rub the cabbage to evenly coat. Spread the cabbage into an even layer then place the tray in the oven and bake for 20-25 minutes, tossing half way.
  4. Prepare the vermicelli noodles according to package then drain and place in a large mixing bowl. Add the roasted cabbage, cilantro and tamari then toss until well mixed.
  5. To assemble, divide the cabbage noodles between 3 bowls then top with a serving of edamame, drizzle with the hoisin peanut sauce and garnish with more cilantro, scallions and crushed peanuts as desired.

Notes

Save time by using convenience items. When I’m not in the mood to chop cabbage, I often will just grab a few bags of pre-shredded cabbage instead. No chopping and still pretty affordable.

To thaw your edamame quickly just run it under warm water. You can also place your edamame in a microwave safe dish and microwave for a minute to help it thaw as well.

Adjust the spice to your liking. Chili peppers can add spice, so if you are sensitive you may want to remove the seeds and membrane from your pepper before slicing to make it mild. Alternatively, feel free to leave it out entirely.

If you tried this recipe or any other recipe on the blog, then let me know what you thought in the comments below! And if you loved it, don’t forget to rate it too. Feel free to follow on Instagram, Pinterest, and TikTok for the latest nutrition tips and recipe videos.

 Catherine

This post contains affiliate links which means I will make a small commission if you purchase from those links. I only recommend and share products that I know, trust and personally use myself!

One Comment

  1. Thanks for another great meal, Catherine! I loved this recipe and didn’t change a single thing. In fact I’m making it again tonight for dinner since I had leftover sauce!






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