Ingredient

• 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
• 6 to 7 cups shredded red and/or green cabbage
• Mix of peppers: I used 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
• 1 ripe peach, thinly sliced

Direction

1. 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.
2. 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.
3. 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.