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Roasted Poblano, Peach and Cabbage Slaw w Miso Ginger Peanut Dressing

This is serious next level Asian/Mexican coleslaw material right here.  This salad is sure to be a Spring or Summertime superstar!

The real hero of this salad is the roasted Poblano pepper which supposedly earned its name from its birthplace, the state of Puebla in Central Mexico.  Poblanos are high in capsaicin which is what makes chili peppers spicy. Capsaicin has many health benefits used extensively across the world in all cuisines. 

Capsaicin helps speed up your metabolism which can assist with weight loss and is also a key ingredient in many topical creams or lotions to help treat arthritis.  Capsaicin contains antibacterial properties which specifically combat chronic sinus illnesses. I’m sure we’ve all cleared out our sinuses after ingesting a spicy chile pepper! 

Peaches are a stone fruit which literally refers to the stone or pit inside the fruit.  This is not to be confused with a seed as the seed actually is inside the stone. Peaches are one of my most favorite summertime snacks and they’re good for you too, providing a boost of vitamin A and C.  They’re also dense in fiber and potassium which is key to reducing blood pressure.

This light and refreshing herby salad is a great starter or dinner side or could be whipped up as a healthy lunchtime meal. 

INGREDIENTS:

Salad

  • 2 poblano peppers
  • ½ red cabbage – shredded (about 4-5 cups)
  • 3 green onions – green part only (sliced)
  • 1 bunch mint – leaves picked
  • 1 bunch cilantro – leaves picked
  • 3 Tbsp basil – chiffonade
  • 2 Tbsp roasted peanuts
  • 1 peach – pitted and sliced

Roasted Pumpkin Seeds

  • Tbsp Extra Virgin Olive Oil
  • 3 Tbsp raw pumpkin seeds
  • Salt to taste

White Miso and Ginger Peanut Dressing

  •  2 cloves garlic – minced
  • 1 Tbsp ginger – peeled and minced
  • 3 Tbsp white miso paste
  • ¼ cup creamy peanut butter
  • 2 Tbsp soy sauce
  • 2 Tbsp apple cider vinegar
  • 1 Tbsp sesame oil
  • 1 lime – juiced

DIRECTIONS:

Set the oven to 350 to roast the pumpkin seeds.

Char the poblano peppers.  I find the easiest way to do this is directly on the burner on your stove top.  Set one burner to medium heat and place the peppers directly on the burner. They will start to char quickly.  Rotate the peppers so they are evenly blackened on all sides. Alternatively you could do this in the broiler but it will take a bit more time.

Once the peppers have been evenly charred, put them in a bowl and cover with plastic wrap.  This will steam the peppers so the charred skin is easier to remove.

While the peppers are steaming we can roast the pumpkin seeds and make the dressing.

Toss the pumpkin seeds with the olive oil. Season with salt and arrange on a baking sheet in a single layer and pop in the oven. The seeds should be done in about 15-20 minutes.  Check after 15 minutes and pull them out when they are nicely browned and no longer have that “raw” taste to them.  

It’s easiest to make the dressing using your food processor.  Add all the ingredients to the processor and blitz until well incorporated.  If the dressing is too thick, you can slowly stream in some water to thin out to your desired consistency.  I like the dressing to coat the back of a spoon. Taste the dressing and adjust seasoning. Add more soy sauce for salt if needed.

The peppers should be fully steamed in about 10 minutes.  Cut the peppers in half and remove the stalk, seeds and white membrane.  Peel off the blackened outer skin of the pepper and slice the roasted peppers into strips.  

In a large salad bowl, mix the shredded cabbage with the sliced peppers.  Add the green onions, mint, basil and cilantro. Pour the dressing over the salad and mix well with tongs or salad spoons.

Mound the salad mixture in your serving bowl and garnish with the peach slices, roasted pumpkin seeds and peanuts.    Try not to eat it all in 2 minutes!  

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