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, or as needed
For the 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
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
INSTRUCTIONS:
- 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.
- 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.
- 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.
