Flexible Veggie Slaw with Miso-Sesame Dressing

Ingredients

1 tablespoon fresh ginger minced

1 medium garlic clove minced

2 tablespoons tahini well-stirred

2 tablespoons white miso

1 tablespoon honey

1/4 cup rice vinegar

2 tablespoons sesame oil toasted

2 tablespoons olive or a neutral oil

Salt and Sriracha to taste

4 cups vegetables thinly sliced mixed (carrots, cucumber, celery, bell peppers, sugar snaps, and/or snow peas)

2 cups cabbage thinly sliced (red, green, savoy, or napa)

1 cup peanuts chopped salted

1 cup scallion thinly sliced (white and green parts)

Handful cilantro chopped fresh

1 pound grilled chicken thighs optional, thinly sliced

1 cup Miso-Sesame Dressing

Equipment

blender

large bowl

Directions

Combine all dressing ingredients in a blender and run until smooth, scraping down sides once. You can also hand-whisk the ingredients in a bowl, but be vigorous so the chunky ingredients smooth out. Taste and adjust ingredients to your preference.

Holding back a little of the peanuts, scallion, and herbs for garnish, add all ingredients to a large bowl and toss with half of the dressing, adding some or all of the remaining dressing to taste. Season with salt and pepper, if needed. Sprinkle with reserved peanuts, scallions, and herbs for extra prettiness. Eat right away or bring it somewhere wonderful in a cooler and eat it in a few hours.