INGREDIENTS
1/4 cup
cashew or peanut butter
2 tbsp
white miso paste
2 tbsp
lime juice
1 tsp
sesame oil
1 tsp
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
1/2 cup
chopped cilantro, including stems
1/2 cup
fresh basil, Thai basil, and/or mint
2
Thai chiles or 1 serrano pepper, diced
Sea salt
1/4 cup
toasted peanuts, pepitas, and/or sesame seeds
1
ripe peach, thinly sliced