Past Recipes
Japanese Cabbage Salad

Japanese Cabbage Salad with Shichimi Togarashi Chickpeas and Miso Vinaigrette

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Recipe Details


Shichimi togarashi, a Japanese spice blend also known as seven spice seasoning, typically features ground red chiles, nutty sesame seeds, and nori flakes. Here, Chef Laura is using it to add earthy, umami flavor to crispy chickpeas, then tossing them with crunchy red cabbage, sautéed snap peas, honey-soy shiitakes, and our favorite miso dressing. Fresh, snappy, and full of texture and flavor, this light and refreshing dinner is the definition of salad goals.


  • < 600 Calories
  • Vegetarian
  • Low Carb Diet
  • Quick Prep

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Laura

By Chef Laura

Nutritional info

  • Calories 510
  • Protein 14g
  • Total Carb 48g
  • Total Fat 32g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • chickpeas
    1 cup
  • sugar snap peas
    4 ounces
    sugar snap peas
  • shiitake mushrooms
    6 ounces
    shiitake mushrooms
  • gluten-free soy sauce
    2 packets
    gluten-free soy sauce
  • honey
    1 packet
  • shichimi togarashi
    1 teaspoon
    shichimi togarashi
  • miso paste
    1 tablespoon
    miso paste
  • rice wine vinegar
    2 tablespoons
    rice wine vinegar
  • sesame oil
    1 tablespoon
    sesame oil
  • edamame
    1/3 cup
  • head frisée
    head frisée
  • shredded red cabbage
    1/2 cup
    shredded red cabbage
  • shredded carrots
    1 cup
    shredded carrots

What You’ll Need

  • canola oil
  • kosher salt
  • black pepper
  • baking sheet
  • 12" large nonstick pan

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Preheat oven to 425ºF. Rinse chickpeas and pat dry with paper towel. Rinse snap peas and halve crosswise. Remove and discard mushroom stems, then wipe caps clean with a damp paper towel and rougly chop. In a large bowl, whisk together soy sauce, half of honey, and 1 tablespoon canola oil.

  2. Roast Chickpeas and Mushrooms

    Roast Chickpeas and Mushrooms

    On 1 half of a baking sheet, toss chickpeas with shichimi togarashi (use half for less heat), 1 tablespoon canola oil, and ¼ teaspoon salt. Add mushrooms to bowl with honey-soy mixture and toss to coat. Arrange in an even layer on other half of baking sheet. Roast chickpeas and mushrooms until crisp, 16-18 minutes. Rinse bowl from mushrooms, pat dry with paper towel, and set aside.

  3. Make Miso Vinaigrette

    Make Miso Vinaigrette

    While chickpeas and mushrooms roast, in bowl from mushrooms, whisk together miso paste, rice wine vinegar, and remaining honey to bowl, whisking to combine. Whisking continuously, slowly add ½ tablespoon sesame oil and 1 tablespoon canola oil until fully combined. Set aside.

  4. Sauté Snap Peas

    Sauté Snap Peas

    Heat remaining sesame oil in a large nonstick pan over medium-high heat. When oil is shimmering, add snap peas and sauté until bright green and slightly charred, about 3 minutes. Add edamame and cook until warmed through, about 1 minute more. Season with ⅛ teaspoon salt, remove pan from heat, and set aside.

  5. Make Salad

    Make Salad

    While snap peas sauté, trim off ½ inch of dark green tops of frisée, and trim and discard tough stem. Tear or chop frisée into bite-size pieces and add to bowl with vinaigrette along with slaw mix and roasted mushrooms.

  6. Toss and Plate Salad

    Toss and Plate Salad

    Add snap peas and edamame to bowl with salad and toss everything to coat. Divide Japanese cabbage salad between serving dishes and top with shichimi togarashi chickpeas. Dig in!

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