Asian Slaw

Name: Asian Slaw
Cuisine: Universal
Ingredients: 60.0 g Cashew paste; 36.6 g miso paste; 30.9 g Lime juice; 4.5 g Sesame oil; 2.0 g Ginger; 75.0 g Water; 665 g Cabbage; 30.0 g Spring onions; 8.8 g Coriander; 31.2 g Basil; 4.0 g Birds eye chili; Sea salt; 31.9 g Peanuts; 170 g Peaches; Mix of peppers (e.g., or alternatively 1 red bell pepper and 1 poblano):; 390 g Capsicum; 195 g Pointed peppers

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A delicious and refreshing salad that combines crunchy cabbage, scallions, peppers, peaches, cillantro, basil and chili with a tangy dressing made of lime juice, miso paste, cashew butter, sesame oil, and ginger. It's perfect for picnics or as a side dish for any Asian-inspired meal. Asian slaw is easy to make and can be enjoyed all year round!

Category: Salads

Source: www.loveandlemons.com

Equipment

	Small bowl
	Frying pan
	Large bowl

Ingredients

Mix of peppers (e.g., or alternatively 1 red bell pepper and 1 poblano):
	Cashew butter
	Miso paste
	Lime juice
	Sesame oil
	Ginger
	Water
	Cabbage
	Scallions
	Cilantro
	Basil
	Thai chilies
	Sea salt
	Peanuts
	Peach
	Peppers
	Banana peppers

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 frying pan 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.