Sugar Snap Slaw

Sugar Snap Slaw

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 behind—save yourselves!

Sugar Snap Slaw

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 food—not salads, much less slaws—was just kicking in.

Sugar Snap Slaw

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.

Sugar Snap Slaw

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].

Sugar Snap Slaw

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.

Sugar Snap Slaw

SoupAddict just can’t …

Sugar Snap Slaw

… stop …

Sugar Snap Slaw

… taking pictures of these veggies. She needs help.

Sugar Snap Slaw

Sugar Snap Slaw

Sugar Snap Slaw

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.

Ingredients:
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

Instructions:
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.


Comments

  1. PhyllisRyan says:

    It has been so cold in our area of Florida. Fresh produce is hard to come by, but I may have to check out the local market and make slaw. Beautiful, colorful, crunchy slaw.

  2. SoupAddict says:

    As cranky as I’ve felt about the winter in this area, I feel for the folks in Florida. That’s where ya go to get away from winter! And the crops … we’re all gonna feel that one.

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