Asian Summer Slaw

Ingredients

Dressing
  • 1⁄4 cup cashew or peanut butter
  • 2 Tbs white miso paste
  • 2 Tbs lime juice
  • 1 tsp sesame oil
  • 1 tsp grated ginger
  • 2 to 5 Tbs water, or as needed
Slaw
  • 6 to 7 cups shredded red and/or green cabbage
  • Mix of peppers: I used 3 Anaheim and 3 banana peppers; or use 1 red bell and 1 poblano.
  • 2 scallions, chopped
  • 1⁄2 cup chopped cilantro, including stems
  • 1⁄2 cup fresh basil, Thai basil, and/or mint
  • 2 Thai chiles or 1 serrano pepper, diced
  • Sea salt
  • 1⁄4 cup toasted peanuts, pepitas, and/or sesame seeds
  • 1 ripe peach, thinly sliced

Directions

  1. Make the dressing: In a small bowl, whisk together the cashew/peanut butter, miso paste, lime juice, sesame oil, and ginger. Whisk in enough water to create a drizzable consistency. Set aside.
  2. In a dry cast-iron skillet over medium heat, char the peppers whole, rotating until the edges have a little char, about 2 minutes per side. Remove. When cool to the touch, slice in half lengthwise, remove the stem, ribbing, and seeds and slice horizontally into thin strips.
  3. In a large bowl, combine the cabbage, peppers, scallions, cilantro, basil, chiles, and ¾ of the dressing. Toss until combined. Add the remaining dressing, if desired, and season to taste with a few pinches of sea salt. Serve topped with the toasted nuts, seeds, and sliced peaches.