• Cooking Time: 4 minutes
• Servings: 4 servings
• Preparation Time: 20 minutes
• Dressing
• 1/4 cup cashew or peanut butter
• 2 T white miso paste
• 2 T lime juice
• 1 teaspoon sesame oil
• 1 teaspoon grated ginger
• 2 to 5 T water
• Salad
• 6 to 7 cups shredded red or green cabbage
• mix of peppers- 1 red bell pepper and 1 pablano
• 2 scallions, chopped
• 1/2 cup chopped cilantro
• 1/2 cup fresh basil
• 2 Thai chiles, diced
• sea salt
• 1/4 cup toasted peanuts
• 1 ripe peach, thinly sliced

1. 1. Make the dressing; in a small bowl, whisk together the cashew butter, miso paste, lime juice, sesame oil, and ginger.
2. 2. Whisk is enough water to create a drizzle consistency. Set aside.
3. 3. In a dry cast-iron skillet over medium heat, char the peoppers whole, rotating until the edges have a little char, about 2 minutes per side.
4. 4. Remove. When cool to the touch, slice in half lengthwise, remove the stem, ribbing, and seeds and slice horizontally into thin strips.
5. 5. In a large bowl, combine the cabbage, peppers, scallions, cilantro, basil, chiles, and 3/4 dressing. Toss until combined.

This cool, refreshing salad is so fresh and delicious and goes with any picnic meal.