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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