Warning: gratuitous pictures of bright and snappy vegetables follow. Turn back now before the craving for all things fresh, crisp and green swallows you whole. It’s too late for SoupAddict. Just leave her behindsave yourselves!
SoupAddict thinks it must be weird to write for food magazines. This recipe, from the March issue of Bon Appetit, was probably written in November, when none of the ingredients of this slaw was in season, and when the lure of heavy comfort foodnot salads, much less slawswas just kicking in.
The key to this slaw’s vinaigrette is the sesame seed oil. The Safflower oil didn’t seem to add anything special, so if you don’t have it, don’t sweat it.
SoupAddict loves the dichotomy of sugar snap peas. A bitter crunch with the first bite, followed by a small sugary burst, thanks to the peas tucked inside. Did all of the peas make it into the slaw? SoupAddict won’t [chomp] ever tell [nom nom].
Radicchio is ever so lovely. “Luscious” was the word going through SoupAddict’s mind as she sliced it into delicate strips. But then, SoupAddict is currently Spring-vegetable crazy.
SoupAddict just can’t …
… stop …
… taking pictures of these veggies. She needs help.
Crunchy and savory – SoupAddict must remember to order sugar snap peas for the Spring garden.
Sugar Snap Slaw
Adapted from Bon Appetit, March 2010
SoupAddict thought the vinaigrette was a little strange. Perhaps too much rice wine vinegar (or the fact that what she had was seasoned, which she didn’t notice until she had already added the salt). It felt like it needed a really good squeeze of fresh orange juice or a blop of honey; something besides sugar to counteract the bite of the vinegar. But the combination of veggies? Spot on.
6 tablespoons rice vinegar
1 tablespoon sugar
1 1/2 teaspoons coarse kosher or sea salt
1/2 teaspoon celery seeds
3 tablespoons safflower oil
1 tablespoon Asian sesame oil
8 cups thinly sliced green cabbage (about 1 small head)
3 cups thinly sliced radicchio (about 6 ounces)
1 red bell pepper, chopped
8 ounces sugar snap peas, trimmed, thinly sliced lengthwise
1 cup thinly sliced red onion
Whisk vinegar, sugar, celery seed, salt, and pepper in medium bowl to blend. Gradually whisk in oils. DO AHEAD: Dressing can be made 1 day ahead. Cover and refrigerate.
Place cabbage, radicchio, red bell pepper, sugar snap peas, and onion in large bowl. Add dressing and toss to coat. Chill before serving.