12866 Route 78, East Aurora, NY 14052 Google Map 716-655-4486
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Sugar snap pea miso salad Salad

Sugar snap pea miso salad Salad

1/2 pound sugar snap peas, untrimmed

1/2 pound chinese cabbage, in thin ribbons (about 3 cups)

4 ounces radishes or raw beets, julienned- grated carrot is a good substitute too

3 large scallions, white and green parts, thinly sliced on bias

3 tablespoons sesame seeds, well toasted Dressing

1 tablespoon minced fresh ginger

1 large garlic cloved, minced

2 tablespoons white miso, plus 1 more tablespoon to taste

2 tablespoons tahini

1 tablespoon honey

1/4 cup rice vinegar

2 tablespoons toasted sesame oil

2 tablespoons olive oil

For the Salad

Bring a large pot of salted water to a boil and prepare an ice-water bath.

Boil the sugar snap peas for 2 minutes, until just barely cooked but still crisp.

Drop them into the ice-water bath.

Once cool, drain and pat dry.

Trim ends and cut sugar snap peas on bias into thin slices.

Toss in a large bowl with cabbage, radishes, scallions, and 1 tablespoon sesame seeds.

For the Dressing

Whirl all ingredients in blender until smooth.

Add more miso as needed.

Toss salad with half of the dressing (add more if needed) and sprinkle sesame seeds on top.

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