Name: Asian Slaw
Prep time: 20 min
Cook time: 4 min
Total time: 24 min
Yield: 4
Ingredients: ¼ cup cashew or peanut butter; 2 tablespoons white miso paste; 2 tablespoons lime juice; 1 teaspoon sesame oil; 1 teaspoon grated ginger; 2 to 5 tablespoons water (or as needed); 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); ½ cup chopped cilantro (including stems); ½ cup fresh basil (Thai basil, and/or mint); 2 Thai chiles or 1 serrano pepper (diced); Sea salt; ¼ cup toasted peanuts (pepitas, and/or sesame seeds); 1 ripe peach (thinly sliced)

Asian Slaw

You'll love taking this Asian slaw to summer picnics or BBQs! It's easy to make ahead, so it's also one of my favorite choices for a quick weekday lunch. Vegan and gluten-free.

24 min total 20 min prep 4 min cook 4

Instructions

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1 Make the dressing: In a small bowl, whisk together the cashew 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.