• Liz Talley - Urban Graze

Asian Cabbage and Snap Pea Slaw

A really delicious salad, and a great way to use up odds and ends from your fridge- don't hesitate to supplement/substitute with other veggies, like broccoli stems, kohlrabi, shredded kale.

Combine in a bowl:

2 c. thinly shredded cabbage

2 c. sugar snap peas, trimmed

1 medium carrot, peeled and coarsely grated

3-4 radishes, cut into thin matchsticks (optional)

1-2 Tbsp. green onion, thinly sliced

1 Tbsp. toasted sesame seeds

Whisk dressing together and toss into salad:

1 tsp. grated fresh ginger

1 small clove garlic, minced or pressed

1 Tbsp. mild miso

1 Tbsp. tahini

2 tsp. honey

2 Tbsp. rice vinegar

1 Tbsp. toasted sesame oil

1 Tbsp. olive oil

Garnish with a few more toasted sesame seeds if desired.

Simple Asian Dressing Variation:

1 tsp. grated fresh ginger

2 Tbsp. soy sauce

Juice and zest from one lime

1 Tbsp. light vegetable oil (such as sunflower or canola)

Recipe created or adapted by Liz Talley, Urban Graze

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