Asian Slaw
Total Time
24 mins
Prep Time
20 mins
Cook Time
4 mins
Rating
4.5 out of 5 stars
(24)
Ingredients
4 servings
- 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
How would you rate this recipe?
Preparation
Step 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.
Step 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.
Step 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.
Step 4
Save recipe for the next time?
Chef's notes
This Asian slaw keeps well if you make it ahead of time, so it’s a great recipe to prep for lunch. Pair it with avocado summer rolls or peanut spring rolls, or enjoy it on its own!
I often top it with baked tofu or tempeh for extra protein. See this post for more healthy lunch ideas!
With its fresh, tangy, umami flavor, this Asian slaw also makes a show-stopping cookout side dish. Serve it with whatever you’re grilling, or with one of these fun cookout recipes.
