For the dressing:
Juice of 1 small lime
2 heaping Tbsp miso
1/2 tsp sesame oil
1 tsp agave nectar, or more to taste
2 tsp rice vinegar
For the slaw:
6 cups shredded red cabbage
1/2 cup roughly chopped unsalted roasted peanuts
1/2 cup chopped scallions
1-2 Tbsp finely chopped mint, to taste
In a large mixing bowl, whisk together the ingredients for the dressing until the miso is smooth. Taste, and add more agave, to taste. The dressing should be a bit tart.
Add the slaw ingredients to the dressing, and stir well to coat all of the cabbage with the dressing.
Set aside for 30 minutes at room temperature. The cabbage will have wilted slightly and will have released some water into the dressing, so make sure to stir well before serving. (Can be made ahead and refrigerated for up to 1 day.)