Asian slaw is a mouth-watering dish that has gained immense popularity in recent years. If you’re looking for a healthy and satisfying meal option, look no further than this delicious recipe. Not only is it bursting with flavour, but it’s also an excellent source of nutrients.
Ingredients
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
A mix of peppers:
- 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
Can add a grilled salmon fillet or pasture-raised chicken breast to complete the meal
Directions
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 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.
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 a protein
