Spicy Ginger Miso Slaw with Peaches

Spicy Ginger Miso Slaw with Peaches

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 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.

Here’s what’s in it:

Spicy Ginger Miso Slaw with Peaches

The sauce 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.

Spicy Ginger Miso Slaw with Peaches Spicy Ginger Miso Slaw with Peaches

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!

Spicy Ginger Miso Slaw with Peaches in a bowl with a fork and spoon

5.0 from 4 reviews
Spicy Ginger Miso Slaw
Serves: serves 4 as a side
  • 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
  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.


If you make this, let us see! Tag your photo with #loveandlemons on Instagram.


  1. Amanda Wilks on said:

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

  2. Gaby Dalkin on said:

    Adding peaches to this slaw was pure genius!

  3. Brittany Audra @ Audra's Appetite on said:

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

  4. Sabrina from newkitchenlife.com on said:

    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 on said:

    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.

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

  6. gil on said:

    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.

    • 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 on said:

    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!

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

  8. Billy from spoiledtoperfection.com on said:

    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!

Post a comment

Your email address will not be published.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

Rate this recipe (after making it):