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Categories:
Salad sugar cabbage green onions sesame seeds dressing fresh ginger garlic sweet white miso Tahini honey sesame oil vegetable oil
Viewed: 42 - Published at: a year agoIngredients
- FOR THE SALAD:
- 1/2 pounds Sugar Snap Peas
- 1/2 pounds Napa Cabbage, Thinly Sliced
- 4 Medium-Large Radishes, Thinly Sliced
- 3 Large Green Onions, Thinly Sliced
- 2 Tablespoons Sesame Seeds, Toasted In A 300°F Oven For 10 Minutes
- FOR THE DRESSING:
- 1 Tablespoon Minced Fresh Ginger
- 1-1/2 teaspoon Minced Garlic
- 2 Tablespoons Sweet White Miso, Plus More To Taste
- 2 Tablespoons Tahini Or Sesame Seed Paste
- 1 Tablespoon Honey
- 1/4 cups Rice Vinegar
- 2 Tablespoons Sesame Oil
- 2 Tablespoons Vegetable Oil
Method
- Bring a large pot of salted water to a boil. Drop snap peas into water; boil 2 minutes until bright-green and softened but still crisp. Drain, then immediately transfer to an ice-water bath in a medium bowl and let cool completely. Drain, then pat dry. Chop peas into thin slices and place in a large bowl.
- Add sliced cabbage, radishes and green onions to bowl. Toss lightly.
- Combine all ingredients for dressing in a blender and blend until smooth. Taste and add more miso as needed.
- Drizzle dressing over salad, then toss lightly again. Sprinkle with sesame seeds and serve immediately.
- Recipe adapted from Smitten Kitchen.
