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!

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.

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.

Karen xo

Print Recipe Pin Recipe

No ratings yet

Sugar Snap Slaw

Prep Time15 minutes mins

Total Time15 minutes mins

Course: Salad

Cuisine: American

Author: Karen Gibson

Ingredients

• 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

• Instructions:
• Whisk vinegar, juice from the orange half, 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.

Nutritional information, if shown, is provided as a courtesy only, and is not to be taken as medical information or advice. The nutritional values of your preparation of this recipe are impacted by several factors, including, but not limited to, the ingredient brands you use, any substitutions or measurement changes you make, and measuring accuracy.

Adapted from Bon Appetit, March 2010 issue