Pasta and noodles · Japanese · 20 min
Ginger-Miso Pasta Salad with Edamame, Cabbage & Cucumber
- 20 min
- 2–6 servings
- 588 kcal / serving
A crisp pasta salad with edamame, cabbage, and cucumber, coated in a gingery white-miso dressing. It comes together quickly for a weeknight meal with bright, tangy flavors and a satisfying bite from the pasta and vegetables.
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Ingredients
- 1 ½ cupsedamame
- ½English cucumber
- 1 (1 inch) pieceginger root
- 15 mlmiso paste, white
- 5 ozrotini pasta
- ½ (14 oz) bagshredded cabbage (coleslaw mix)
- English cucumbers
From the pantry: black pepper, pure maple syrup, rice vinegar, salt, soy sauce, toasted sesame oil
Cookware
chef's knife · colander · cutting board · grater (optional) · measuring cups · measuring spoons · medium saucepan · mixing bowls · stirring spoon · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
Shopping list by aisle
Produce
- 1 ½ cupsedamame
- ½English cucumber
- 1 (1 inch) pieceginger root
- ½ (14 oz) bagshredded cabbage (coleslaw mix)
- English cucumbers
Pantry & dry goods
- 5 ozrotini pasta
Sauces, oils & condiments
- 15 mlmiso paste, white
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| edamame | 1 ½ cups | 3 cups | 4 ½ cups |
| English cucumber | ½ | 1 | 1 ½ |
| ginger root | 1 (1 inch) piece | 2 (1 inch) pieces | 3 (1 inch) pieces |
| miso paste, white | 15 ml | 30 ml | 45 ml |
| rotini pasta | 5 oz | 10 oz | 15 oz |
| shredded cabbage (coleslaw mix) | ½ (14 oz) bag | 1 (14 oz) bag | 1 ½ (14 oz) bags |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Boil the pasta in a pot of salted water until it’s al dente, then drain and rinse under cold water to cool.
- In a bowl, finely mince the ginger and whisk it with oil, rice vinegar, soy sauce, white miso paste, maple syrup, and a pinch of black pepper to form the dressing.
- Rinse the edamame in a colander under hot water to defrost, then drain and add to the dressing bowl.
- Trim the cucumber, cut it in half lengthwise, and slice into thin half-moons before adding to the bowl.
- Add the shredded cabbage to the dressing-filled bowl and toss to combine.
- Add the cooled pasta to the bowl and mix until everything is well coated and evenly distributed.
- Divide the pasta salad onto plates or bowls and serve, with any additional seasoning adjusted to taste.
Two tips
- Make ahead: cook the pasta and thaw the edamame earlier, then refrigerate separately until you’re ready to toss them with the dressing.
- Serving idea: brighten the dish by drizzling a bit more toasted sesame oil or soy sauce to taste before serving.
Nutrition per serving
- Calories
- 588 kcal
- Protein
- 27 g
- Carbs
- 82 g
- Fat
- 18 g
- Fiber
- 12 g
- Sodium
- 317 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.