Summer Asian Slaw

This yummy Asian slaw is filled with my favorite summer ingredients - fresh herbs & peaches - and tossed in a yummy miso dressing. Perfect for picnics!

Asian Slaw Recipe

My favorite category of food is definitely…. summer salads!

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 one is a nice easygoing Asian slaw – pack it up for lunch, take it to a picnic, bring it to a BBQ… it tastes just as great on the second day as it does the day it was made. So flexible.

Asian Slaw Recipe Ingredients

Here’s what’s in this yummy slaw recipe:

  • Crunchy green and red cabbage – I use two colors to make this cabbage slaw extra pretty!
  • Charred peppers add heat, extra color, and yummy charred flavor.
  • Scallions, cilantro, mint & basil make it nice & fresh.
  • Peaches add juicy sweetness.
  • Seeds or nuts make for pops of toasty flavor and crunch.
  • And a yummy ginger miso sauce ties everything together with delicious umami flavor.

Asian slaw recipe ingredients

The Asian slaw dressing is a nutty/tangy ginger miso sauce that’s made with cashew butter, lime juice, and a little sesame oil. Use it to douse the crunchy vegetables, and toss!

It’s so delicious that you might want to make extra sauce to have on hand for salads and grain bowls throughout the week.

How to make Asian slaw Asian Slaw in a bowl

We have a TON of basil and mint growing on our patio, so I added a very liberal amount of herbs here, which makes this salad taste really fresh. We also have a flourishing little Thai chili plant, so I added those for spice. And for a pop of sweetness – peaches!

I hope you make this over the weekend! Let me know!

Summer Asian Slaw Recipe

If you love this Asian slaw recipe…

Make this vegan pasta salad, this watermelon salad, or this couscous salad next!


5.0 from 5 reviews

Summer Asian Slaw

 
Prep time
Cook time
Total time
 
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.
Author:
Recipe type: Side dish
Serves: 4 as a side
Ingredients
Dressing
  • ¼ cup cashew or peanut butter
  • 2 tablespoons white miso paste
  • 2 tablespoons lime juice
  • 1 teaspoon sesame oil
  • 1 teaspoon grated ginger
  • 2 to 5 tablespoons water, or as needed
For the slaw:
  • 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
  • ½ cup chopped cilantro, including stems
  • ½ cup fresh basil, Thai basil, and/or mint
  • 2 Thai chiles or 1 serrano pepper, diced
  • Sea salt
  • ¼ cup toasted peanuts, pepitas, and/or sesame seeds
  • 1 ripe peach, thinly sliced
Instructions
  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 ¾ 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.

19 comments

Leave a comment:

Your email address will not be published. Required fields are marked *

Rate this recipe (after making it):  

  1. Amanda Wilks
    08.04.2018

    Ginger and peaches… now that’s an interesting combo. I’m definitely going to have to try it 🙂

  2. Gaby Dalkin
    08.04.2018

    Adding peaches to this slaw was pure genius!

  3. Brittany Audra @ Audra's Appetite
    08.04.2018

    This is perfect timing; I just picked a lot of fresh basil from my garden too! 🙂

  4. Sabrina from newkitchenlife.com
    08.05.2018

    I love this dressing, peanut butter and miso paste, among other things, and the peaches are a nice addition too this time of year

  5. Stacey T
    08.05.2018

    Great recipe but I would not cut the dressing with any water. The veggies seem to give up water while standing at room temp and I found the dressing doesn’t coat the slaw as well.

    • Jeanine Donofrio
      08.06.2018

      Glad you enjoyed it! Thanks for the feedback, I’ll make a note about the range of water.

  6. gil
    08.07.2018

    A keeper. Everyone LOVED this slaw. To the opposite of Stacey’s comment, my slaw was dry so I added a little water to the dressing and it came out perfect. You can throw almost any fruits with this slaw. My wife asked me to prepare the same slaw for tomorrow’s dinner. 🙂 It’s been an amazing journey since I dropped 15 years ago the steak and potato diet. A realm of flavors to discover. Thank you ! Have your book and love your recipes.

    • Jeanine Donofrio
      08.07.2018

      Hi Gil, I’m so happy to hear!! I think nut butters can vary in consistency, I definitely needed some water in my dressing too. I’m so glad your family has been loving the recipes and thanks for coming back to let me know – so helpful!!

  7. Rachael from mushroomblossom.wordpress.com
    08.13.2018

    I made this with dinner tonight and it’s the perfect summer combination! I will definitely be making this again and again.

    And the sauce is so perfect on lunch grain bowls! Thank you for this recipe!

    • Jeanine Donofrio
      08.15.2018

      Hi Rachael, I’m so glad you loved it!! Thanks for coming back to let me know!

  8. Billy from spoiledtoperfection.com
    08.28.2018

    This looks so delicious. I cannot wait to make this as a side for dinner! The miso is such a great addition. Thank you for sharing!

    • Jeanine Donofrio
      08.29.2018

      I hope you love it!

  9. Susan
    07.01.2019

    This sounds wonderful (although I would have to leave out the serrano pepper). I’m curious how long this would keep in the fridge. The problem is that there are only two of us, and we would not be likely to eat it again the next day. I’m very concerned since the last slaw I made went bad before I could finish it, and it didn’t even have any perishable ingredients in it beyond the cabbage.

    • Jeanine Donofrio
      07.02.2019

      Hi Susan, I keep it for about 3 days, I find that cabbage gets better on days 2 and 3 because the dressing has the chance to soften it. The most perishable ingredient here is the peach, which you could either skip or slice on as you’re ready to eat. You could half the recipe if you wanted less quantity overall… another idea would be to keep the chopped salad components separate from the dressing if you wanted them all to last a bit longer. I hope that helps!

      • Susan
        07.02.2019

        Thanks, Jeanine! You have a lot of good ideas that are very helpful. I’m looking forward to trying this slaw.

  10. Emily Moore
    07.09.2019

    This salad is delicious!

  11. Mike Mildon
    08.18.2019

    Is there a substitute for miso as a family member is allergic to soy?

    • Jeanine Donofrio
      08.18.2019

      Hi Mike, some miso pastes are soy-free made with chickpeas. Otherwise Coconut Aminos (like soy sauce but without soy) would be a good option. Or just regular sea salt – 1/4 to 1/2 teaspoon, more to taste, and more water as needed to get to a pourable consistency. Hope that helps!

  12. Tamara
    09.01.2019

    Hi! For someone with a nut allergy, how do you think a nut better substitute would work with this recipe? Sounds yummy!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.