“A very different sort of slaw with plenty of fresh herbs and peppers. What makes this really interesting and special is the addition of peaches!” – April Ferre
Asian Slaw
Ingredients
For the Dressing:
- 1/2 Cup Peanut Butter
- 2 Tablespoons White Miso Paste
- 2 Tablespoons Lime Juice
- 2 Tablespoons Seasoned Rice Vinegar
- 1 Tablespoon Sugar
- 1 Teaspoon Sesame Oil
- 1 Teaspoon Grated Ginger
- 1/4 Teaspoon Chili Oil Or to Taste
- Water or Vinegar As Needed
For the Slaw:
- 6 to 7 Cups (About 1/2 Large Head) Cabbage Shredded
- Mix of Peppers (Anaheim, Banana, Bell, Poblano, etc) See Note
- 1/2 Cup Cilantro, Including Stems Coarsely Chopped
- 1/4 Cup Thai Basil Coarsely Chopped
- 1/4 Cup Mint Coarsely Chopped
- 2 Scallions Sliced
- Hot Peppers (2 Thai Chilies, 1 Serrano or 1 Jalapeño Pepper) Diced, Optional
- 1/4 to 1/2 Cup Roasted Peanuts, Pepitas or Sesame Seeds
- 2 to 3 Peaches or Nectarines Diced & Sliced
- Sea Salt Optional
Instructions
For the Dressing:
- In a small bowl, combine all dressing ingredients an whisk well until smooth.
- Add enough water or vinegar so that the dressing is a drizzleable consistency. Use water or vinegar depending on how tangy you want your dressing.
For the Slaw:
- A note on peppers: How much and what type is up to you. I opted for choices that would give the salad a lot of color: 5 mini red, 3 mini orange and 3 mini yellow sweet peppers, 2 Anaheim peppers and 1 poblano pepper.
- Optional: If desired, char peppers in a hot cast-iron skillet or under the broiler. Deseed and slice peppers into thin strips.
- Combine cabbage, peppers, cilantro, Thai basil, mint, scallions, hot peppers, peanuts, and diced peaches (reserve some peach slices for garnish, if desired.)
- Drizzle dressing over and toss to mix. Season with a bit of sea salt and garnish with sliced peaches, if desired.
2023 Adapted Recipe – April Ferre – Adapted from Love and Lemons