Squash Steaks With Miso Dressing  

Toss together cabbage, lime juice, and salt in a large bowl.
 Set aside.

Heat a grill pan over medium-
high. Whisk miso, mayonnaise, pepper, and 1 tablespoon water in a small bowl. Brush both sides of squash and zucchini with ¼ cup of the miso mixture; reserve remaining mixture. Working in batches, grill squash and zucchini, turning once, until tender and lightly charred,
 about 3 minutes per side. Transfer
 to a platter and cover to keep warm.

Whisk 1 tablespoon water into reserved miso mixture. Top squash and zucchini with cabbage, peanuts, and cilantro. Drizzle with miso
 dressing and serve with lime wedges.