The best thing about this type of salad, or slaw, is that it keeps so well refrigerated. Often I like to make a really big batch that can work as a side dish throughout the week. It’s been crazy busy (not to mention physically draining) here lately with work on the backyard, so this sort of make-ahead salad works out perfect with something like a grilled burger. I won’t bore you with the details and logistics of digging dirt, discarding said dirt, irrigation, mulch, pavers, gravel, sand, whew! That’s some heavy stuff. But we’re almost there. I think. I hope.
I improvised this recipe from a salad I had at New Seasons, a local market here in Portland, they have terrific salads that I always want to replicate. They list all the ingredients in the prepared food case and I take a photo of it! And it’s very close. The baby kale is optional, I like the added greens, but I didn’t have any today, and spinach or other greens could work, but they won’t last as long in the refrigerator and will get too soggy. So if you add something like baby spinach you will want to eat it right away.
Well that’s all for now, enjoy!
Sugar Snap Pea Slaw with Miso Lime Dressing
- 6 cups shredded cabbage 10 oz
- 4 cups Sugar snap peas, chopped 12 oz
- 1 large carrot, shredded
- 1 cup baby kale
- 2 tablespoons White Miso
- 3 limes juiced
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 2 tablespoons toasted sesame oil
- 1/3 cup Sunflower seeds
In a large bowl combine the shredded cabbage, shredded carrot, baby kale and sugar snap peas. In a small bowl whisk together the miso and lime juice until smooth. Add the rice vinegar, soy sauce and sesame oil, whisk until well combined. Toss the dressing in the slaw, then toss in the sunflower seeds. Best chilled before eaten. Will keep refrigerated for 2-3 days.