Spicy Ginger Miso Slaw with Peaches
My favourite class of meals is unquestionably…. summer time salads!
Colourful, juicy, crunchy, candy, bitter, herby, spicy… there are such a lot of flavors and textures to place along with all the nice fruit and veggies which are in season proper now. I like a great salad all yr spherical, however the summer time salad will all the time have my coronary heart.
This one is a pleasant easygoing slaw – pack it up for lunch, take it to a picnic, convey it to a BBQ… it tastes simply as nice on the second day because it does the day it was made. So versatile.
Right here’s what’s in it:
The sauce is a nutty/tangy ginger miso sauce that’s made with cashew butter, lime juice, and slightly sesame oil. Use it to douse the crunchy greens, and toss!
It’s so scrumptious that you simply may wish to make additional sauce to have available for salads and grain bowls all through the week.
We have now a TON of basil and mint rising on our terrace, so I added a really liberal quantity of herbs right here, which makes this salad style actually contemporary. We even have a flourishing little Thai chili plant, so I added these for spice. And for a pop of sweetness – peaches!
I hope you make this over the weekend! Let me know!
Spicy Ginger Miso Slaw
- ¼ cup cashew or peanut butter
- 2 tablespoons white miso paste
- 2 tablespoons lime juice
- 1 teaspoon sesame oil
- 1 teaspoon grated ginger
- three to five tablespoons water
- 6 to 7 cups shredded crimson and/or inexperienced cabbage
- Mixture of peppers: I used three Anaheim and three banana peppers; or use 1 crimson bell and 1 poblano.
- 2 scallions, chopped
- ½ cup chopped cilantro, together with stems
- ½ cup contemporary 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
- Make the dressing: In a small bowl, whisk collectively the cashew butter, miso paste, lime juice, sesame oil, and ginger. Whisk in sufficient water to create a drizzable consistency. Put aside.
- In a dry cast-iron skillet over medium warmth, char the peppers entire, rotating till the perimeters have slightly char, about 2 minutes per facet. Take away. When cool to the contact, slice in half lengthwise, take away the stem, ribbing, and seeds and slice horizontally into skinny strips.
- In a big bowl, mix the cabbage, peppers, scallions, cilantro, basil, chiles, and ¾ of the dressing. Toss till mixed. Add the remaining dressing, if desired, and season to style with just a few pinches of sea salt. Serve topped with the toasted nuts, seeds, and sliced peaches.
- Previous Friday Faves | foodiecrush
- Next Vietnamese Mixed Fish Sauce Vinaigrette or Nước Chấm Recipe