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Asian Slaw

Course: Salads - Green & Vegetable
Cuisine: Asian

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.