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Asian Slaw Salad Recipe

This Asian Slaw recipe is filled with my favourite summer ingredients. Fresh herbs and peaches and tossed in a tangy miso dressing. Perfect for picnics! This recipe falls into my favorite category of food! Colorful, juicy, crunchy, sweet, bitter, herby, spicy… there are so many flavors and textures to put together with all of the great fruits and vegetables that are in season right now. I love a good salad all year round, but the summer salad will always have my heart.

This recipe is a fantastic example of the summer salad’s potential. It takes under 30 minutes to make, and it’s jam-packed with contrasting textures and flavors. It’d be a perfect side dish for a cookout, but it’s also good enough to enjoy as a meal on its own. You'll love taking this Asian slaw to summer picnics or BBQs! It's easy to make ahead, so it's also one of my favorite choices for a quick weekday lunch. Vegan and gluten-free.

Prep Time

        Prep time: 20 minutes
        Cook time: 5 minutes
        Yield: Serves 4


For the dressing:

    •    1 tsp sesame oil
    •    2 tbsps lime juice
    •    1 tsp grated ginger
    •    2 tbsps white miso paste
    •    2 - 5 tbsps water or as needed
    •    1/4 cup cashew or peanut butter

For the slaw:

    •    sea salt
    •    2 scallions, chopped
    •    1 ripe peach, thinly sliced
    •    2 Thai chiles or 1 serrano pepper, diced
    •    1/2 cup fresh basil, Thai basil and / or mint
    •    6 - 7 cups shredded red and  / or green cabbage
    •    1/4 cup toasted peanuts, pepitas and / or sesame seeds
    •    mx of peppers: I used 3 Anaheim and 3 banana peppers; or 1 red bell and 1 poblano


  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 3/4 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.

This great family recipe is thanks to Love and Lemons at


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