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Asian Slaw

INGREDIENTS:

For the dressing: 
  • ¼ cup cashew or peanut butter
  • 2 tablespoons white miso paste
  • 2 tablespoons lime juice
  • 1 teaspoon Ty Ling 100% Pure 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 (6 small or 1 large) 
  • 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

DIRECTIONS:

  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.