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Summer Asian Slaw


½ cup cashew or peanut butter

2 tbsp white miso paste

2 tbsp lime juice

1 tsp sesame oil

1 tsp grated ginger

2-5 tbsp water (or as needed)

1 tbsp white wine vinegar

For the slaw:

6 cups of shredded red and green cabbage

1 red bell pepper, 2 banana peppers, ½ of an orange pepper julienned

2 scallions, chopped

½ cup chopped cilantro (include the stems)

½ cup fresh basil or mint

1 thai chiles or 1 serrano pepper, diced finely

Sea salt

1 granny smith apple thinly sliced


To make the dressing, whisk together in a small bowl: cashew/PB butter, miso paste, lime juice, white wine vinegar, sesame oil and ginger. Whisk in enough water to create a drizzable consistency and set aside. Chop the peppers lengthwise (julienne) and remove the stem. In a large bowl combine the cabbage, peppers, scallions, cilantro, basil/mint, chiles and ½ of the dressing. Toss until combined. Top with toasted nuts or seeds and sliced apples.

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