This Asian coleslaw recipe is packed with my favorite summer ingredients: fresh herbs & Peaches - and topped with a tangy miso sauce. Perfect for picnics!
VEGAN / GLUTEN FREE / SUMMER
This Asian salad recipe is a great example of the potential of a summer salad. It takes less than 30 minutes to prepare and is packed with contrasting textures and flavors. It's the perfect addition to dinner, but also works well as a meal on its own!
Asian Coleslaw Ingredients:
This Asian Coleslaw recipe is packed with fresh ingredients! Here's what you'll need to prepare:
Crispy Green and Red Kale – Rather than buying pre-packaged coleslaw mixes, I shredded my own kale for this recipe. Using a mix of red and kale makes it prettier, but still tastes delicious with just one variety.
Chard Peppers - I used a mix of Anaheim peppers and banana, but red peppers and poblano would also work. They add warmth, extra color, and a delicious, charred flavor.
spring onion, coriander, mint & Basil – In my opinion, no summer salad is complete without fresh herbs. This mix gives the salad an amazingly fresh flavor, but if you don't have all the herbs, that's no problem! Feel free to use what you have on hand. Along with the shallots, an herb or two would add a lot of flavor.
Peaches – They provide a juicy and sweet contrast to other tangy and crunchy elements.
seeds or nuts - for the crispy roasted taste!
Delicious Ginger Miso Sauce brings it all together! The sauce's ingredients include cashew butter, lime juice, sesame oil, miso, and fresh ginger, making it creamy, flavorful, nutty, and umami. It's so delicious, you might want to pack an extra dressing to have on hand for salads and cereal bowls all week long!
Below you will find the complete recipe with dimensions.
Ingredients:
Vinaigrette
¼ cup cashew or peanut butter
2 tablespoons white miso
2 tablespoons lime juice
9 87 1 teaspoon sesame oil
1 teaspoon grated ginger
2-5 tablespoons water, or if needed
For coleslaw:
6-7 cup chopped red and/or green cabbage
Mixed chili: I used 3 Anaheim and 3 pepper bananas; or use 1 red bell and 1 poblano.
2 scallions, chopped
½ cup chopped coriander, including stems
½ cup basil,
2 Thai chilies or 1 serrano, diced pomegranate
Sea salt
¼ cup roasted peanuts, pepitas and/or sesame seeds
2 ripe peach, thinly sliced
Instructions :
Making the dressing: In a small bowl, whisk together the cashew butter, soy sauce, and soy sauce. miso, lime juice, sesame oil and ginger.
In a dry cast-iron skillet over medium-high heat, toss the whole peppers until the edges are lightly charred, about 2 minutes per side. withdraw. Once cool to the touch, cut in half lengthways, remove stem, ribs and seeds and slice thinly horizontally.
In a large bowl, combine the cabbage, bell pepper, shallots, cilantro, basil, red bell pepper and ¾ of the sauce. Connect.Add the remaining vinaigrette, if you like, and season with a few pinches of sea salt. Serve with toasted walnuts, kernels and sliced peaches.
