Ingredients:
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
Directions:
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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