Are you a fan of slaws, but wanting to depart from the heavier, creamier dressings that bathe them?
Don’t get me wrong. I love coleslaw. But sometimes I’m looking for a lighter dressing and something other than cabbage. This radish and sugar snap pea slaw is simple yet elegant. It’s a fresh and crunchy slaw which is tossed with a light vinaigrette made with toasted sesame oil and ume plum vinegar. A light and refreshing accompaniment to your summer fare!
This is such a vibrant and refreshing summer slaw. Black & white sesame seeds add even more crunch to the radishes and snap peas. It doesn’t get any brighter than this!
The dressing for this unique slaw is light and refreshing. It’s a combination of toasted sesame oil, rice vinegar and ume plum vinegar. It’s tangy and toasty and slightly sweet. If you are like me, when your salad is gone, you will find yourself drinking the leftover dressing straight from the bowl!
This is a perfect picnic salad. You won’t have to worry about it sitting out. And did I mention that the flavors only get better the longer it sits?
I hope you will give this one a try and that it will open your mind to the versatility of slaws!
“Whenever you are creating beauty around you, you are restoring your own soul.” Alice Walker
- 8 ounces of sugar snap peas
- 8 ounces of radishes (about 1 bunch)
- 4 teaspoons of rice vinegar
- 1 Tablespoon of toasted sesame oil
- 1 - 1½ teaspoons of ume plum vinegar
- 1 teaspoon of black and/or white sesame seeds
- pinch of kosher salt
- Remove any tough strings from the sugar snap peas and place them in a small pot of boiling water. Blanch them for just a minute or two. Then drain them and submerge the peas in a bowl of ice water to stop the cooking and help retain their bright color. Strain the peas once more.
- Cut the snap peas lengthwise into matchstick size pieces. Cut the radishes into thin discs and then stack the discs and cut the radishes into matchstick size pieces. Toss the radishes and snap peas together in a bowl.
- In a separate bowl, whisk together the rice vinegar, plum vinegar, sesame oil and salt. Pour over the radishes and snap peas and let it sit for about 5 minutes. Taste and adjust the flavors adding more of the vinegars or sesame oil to your desired taste. Sprinkle with sesame seeds before serving.
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