Sugar Snap Salad with Miso Dressing
Recipe type: Salad
Prep time: 
Total time: 
Serves: 6-8
 
Adapted from the recipe by Deb Perlman
Ingredients
Salad
  • 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)
Dressing
  • 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
Instructions
  1. 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.
  2. 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.
  3. In a small blender or mini-cuisinart, blend all the dressing ingredients until smooth and creamy.
  4. Toss the salad with half the dressing. Add additional dressing to taste.
Recipe by Weekend Table at https://weekendtable.com/2013/05/03/crispy-cabbage-and-sugar-snap-pea-salad-with-sesame-miso-dressing/