Sugar Snap Salad with Miso Dressing
This past weekend was one of simple grilling, big salads, white wine, good friends and not a whole lot of picture taking, let alone sitting inside blogging at one’s computer.
I did manage to try Smitten Kitchen’s Sugar Snap Pea Salad with Miso dressing and snap a picture in the few minutes I was not outside enjoying the nice weather. It was super yum, and I have no problem typing my experience out on this dreary Monday and not posting it until now because life got a hold of me. Bad Blogger. Sigh.
My husband loves cabbage and sugar snap peas and sesame and miso. And frankly just about everything that went into this salad. I made it on Sunday and then again on Tuesday night to use up the leftover dressing and ingredients. It’s a solid performer of a recipe.
I did have fun playing with this recipe. On Sunday, I added some carrots to the mix (recommended). And on Wednesday, I threw in some cilantro (also recommended). I leave it to you whether you’d like to make these options reality. It’s a phenomenal salad even without those components.
I have a new obsession with tahini having recently made homemade hummus. It, combined with the miso, helps to make a hearty dressing for this dish. The great thing is that the cabbage and snap peas are tough enough that they can still be eaten the next day despite being dressed the night before — as in Monday at your desk where you eat it, close your eyes and day dream that you are back enjoying a nice dinner with friends.
There is something magical about that first real spring weekend. I am referring to that first weekend of bright and warm weather where you discard your coat, close your eyes, breathe deeply and soak in the vitamin D, shedding the baggage of the winter in mere minutes. That was this past weekend for me. I’ve been clinging to the memories of my little boy running and laughing and kicking a ball with his fellow two year old buddy under our hundred year old magnolia tree that was in full bloom as a friend and I lounged and watched. And to drinking and cooking and gabbing with friends into the wee hours. Good times. Real good times. Is it the weekend again yet? Almost…
- ½ pound sugar snap peas
- ½ pound Napa cabbage, sliced in thin ribbons (about 3 cups)
- 4 ounces radishes, cut into thin matchsticks
- 3 green onions, thinly sliced at an angle
- 3 tablespoon toasted sesame seeds
- ½ cup shredded carrots (optional)
- ¼ cup chopped cilantro (optional)
- 1 tablespoon fresh giner
- 1 garlic clove, minced
- 2 tablespoons white miso (plus additional 1 tbsp to taste)
- 2 tablespoons tahini
- 1 tablespoon honey
- ¼ cup rice vinegar
- 2 tablespoons toasted sesame oil
- 2 tablespoons olive oil
- Fill a large pot with water, salt liberally, and bring to a boil. Prepare an ice-water bath. Boil the sugar snap peas for 2 minutes, or until just barely cooked. Scoop them out with a slotted spoon and submerge them in the ice water. Drain and pat dry. Trim the ends off the peas and cut them on an angle into thin slices.
- Toss the peas in a large bowl with the cabbage, radishes, green onions, and 1 tbsp of the sesame seeds. Add carrots and cilantro if desired.
- In a small blender or mini-cuisinart, blend all the dressing ingredients until smooth and creamy.
- Toss the salad with half the dressing. Add additional dressing to taste.