Asian Slaw
Ingredients
Dressing
-
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
Slaw
-
6 to 7
cups
shredded red and/or green cabbage
-
3
pieces
Anaheim peppers
-
3
pieces
banana peppers
-
2
pieces
scallions, chopped
-
½
cup
chopped cilantro
-
½
cup
fresh basil, Thai basil, and/or mint
-
2
pieces
Thai chiles or 1 serrano pepper, diced
-
to taste
sea salt
-
¼
cup
toasted peanuts, pepitas, and/or sesame seeds
-
1
piece
ripe peach, thinly sliced
Instructions
- Prepare the dressing by whisking together the cashew butter, miso paste, lime juice, sesame oil, and ginger in a small bowl. Add water to achieve a drizzable consistency.
- Char the whole peppers in a dry skillet over medium heat, rotating until charred on all sides. Once cool, slice them into thin strips.
- In a large bowl, combine the shredded cabbage, charred peppers, scallions, cilantro, basil, chiles, and ¾ of the dressing. Toss to combine.
- Add more dressing if desired and season with sea salt to taste.
- Serve the slaw topped with the toasted nuts, seeds, and sliced peaches.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
14g
Total carbohydrates
30g
Total protein
8g
Sodium
200mg
Cholesterol
0mg
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