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

Roasted Cabbage Noodle Salad

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  • 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


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



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


  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.


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.