Peach, Ginger & Peanut Butter Slaw

I never would have made this recipe, but I happened to have some coleslaw mix. Who knew the combination of peaches with coleslaw and ginger and peanut butter (I used almond butter) would be so terrific. I'd make this dressing again for sure. So tasty. Recipe courtesy of Love and Lemons.

• Ready In: 20 mins
• Serves: 5-8

Ingredients

• 1⁄4 cup smooth cashew butter or 1⁄4 cup peanut butter
• 2  tablespoons white miso (I used half the amount of tamari soy sauce to substitute)
• 2  tablespoons lime juice
• 1  teaspoon  sesame oil
• 1  teaspoon  grated ginger
• 2 -5  tablespoons water
• 6 -7  cups  shredded red cabbage or 6 -7  cups green cabbage
• 1  red bell pepper
• 1  poblano pepper
• 2  scallions, chopped
• 1⁄2 cup  chopped cilantro
• 1⁄2 cup fresh basil or 1⁄2 cup of fresh mint
• 1  serrano pepper, diced
•  sea salt, to taste
• 1⁄4 cup  toasted  peanuts, and or 1⁄4 cup toasted sesame seeds
• 1  thinly sliced  peach

Directions

1. In a small bowl, whisk together the cashew butter, miso paste, lime juice, sesame oil, and ginger. Whisk in enough water to create a dressing consistency.
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 3/4 of the dressing. Toss until combined. Add the remaining dressing, if desired, and season to taste with a few pinches of sea sa.t. Serve topped with toasted nuts, seeds, and sliced peaches.