Life happenings/observations lately:
1) It’s been cold here. You know this. But what you don’t know is that because of said cold, I’ve upped my not-leaving-the-house-today attractiveness by wrapping my yoga pants/baggy sweatshirt-clad self in a blanket, kind of like an adult-size burrito, and walking/sitting like that inside all day. SO COOL, I am. But also, not freezing.
2) If someone could invent a completely non-alcoholic red wine that actually tastes like decent red wine and could ship me about a trillion bottles of it, I’d be so, so happy. Non-alcoholic Manhattans would be great, too. Oh, and sushi. BECAUSE THEY’RE ALL I WANT. Sigh.
3) Can we talk about maternity leggings? I’m not going to lie, guys, they’re amazing. Good talk.
4) I’m turning into that person who watches — nay, binges on — Friday Night Lights greatly in part because I have a weird marriage-crush on the Taylors but also: Tim Riggins. The end.
5) I made this salad, and it was like the salad angels opened wide the heavens and rained down into the salad all the magical deliciousness that a salad could possibly have. The end again.
Salads have been making more and more of an appearance in our household lately because for one, they’re good for you and for two, they are a great way to get that daily dose of veggies. I’ve been trying to meet my veg quota every day for a few months now and guess what? I actually feel better because I’m meeting it. Who’da thunk? Veggies = healthful goodness feelings.
So, we’ve been replacing our usual dinner go-tos like enchiladas and pasta with things like this brussels sprouts and kale salad (SO GOOD), this BLT chopped salad (OMG) and now, this sugar snap pea salad. It’s got a crunch factor that I can’t get enough of, and it’s doused in that dressing you get on your appetizer salad at those Teppanyaki grill-style Japanese restaurants where they cook in front of you and it gets really awkward when they flip the egg over and over with a spatula (to show their cooking skills, apparently) but it accidentally falls too soon and breaks right onto the grill. YOU know.
Now generally yes, I like to keep my recipes on here within the realm of seasonality and I know this recipe so isn’t. But every once in a while, a recipe just sounds too good for me to pass it up based on season. And so, this salad came to be on a cold January weeknight. And it was welcomed with open arms (and mouths).
Of course, if you want some seasonality, you can serve it with Cara Cara orange segments (which I tried for the first time recently thanks to inspiration from this gal and it was instant love) and it will be a very good idea. Just like the adult-size burrito blanket.
Sugar Snap Pea Salad with Miso Dressing
Ingredients
For the salad:
- ½ lb sugar snap peas
- ½ lb napa cabbage, thinly sliced
- 4 medium-large radishes, thinly sliced
- 3 large green onions, thinly sliced
- 2 tablespoons sesame seeds, toasted (in a 300 degrees F oven for 10 minutes)
For the dressing:
- 1 tablespoon minced fresh ginger
- 1 ½ teaspoons minced garlic
- 2 tablespoons sweet white miso, plus more to taste
- 2 tablespoons tahini , or sesame seed paste
- 1 tablespoon honey
- ¼ cup rice vinegar
- 2 tablespoons sesame oil
- 2 tablespoons vegetable oil
Instructions
- Bring a large pot of salted water to a boil. Drop snap peas into water; boil 2 minutes until bright-green and softened but still crisp. Drain, then immediately transfer to an ice-water bath in a medium bowl and let cool completely. Drain, then pat dry. Chop peas into thin slices and place in a large bowl.
- Add sliced cabbage, radishes and green onions to bowl. Toss lightly.
- Combine all ingredients for dressing in a blender and blend until smooth. Taste and add more miso as needed.
- Drizzle dressing over salad, then toss lightly again. Sprinkle with sesame seeds and serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This looks delicious! And it is the second recipe I’ve seen tonight with miso, which I have never used. Where do I find it? I believe there are different types of miso – is that correct?
I have TOTALLY been eating salads lately!! Maybe it’s because I’m living in this polar vortex (doing my best to keep warm in my blanket burrito, too!) and am just craving anything that the sun touched. I don’t know. What I do know – I cannot get enough of the veggies!!! And this salad, oh my goodness, is pretty much in line with what I’m craving these days. The crunch – yes. The dressing – yes yes yes. My kids love the hibachi style restaurants, especially the salad! I’m thrilled to have this recipe to make at home now! You rule!!!!
This recipe reminded me how much I miss radishes 🙂 Looks great!
I’ve been craving miso dressing lately and I think it’s about time I actually make it myself. This salad looks so perfect!
I love snap peas and that miso dressing sounds incredible!
Lol you crack me up girl:) I’ve been wrapped in a burrito blanket in the mornings too since that’s when it’s the coldest here brrr….aaw & totally hear ya on the wine and sushi – it seems like your body craves for them more just because you can’t have any:( This salad looks awesome though and I love the miso ginger dressing!
Oh Stephanie, you’re so funny and spot on between the “blanket burrito wear” and the maternity leggings. I wore the BBW myself yesterday (in SC!) and the leggings 18 years ago in Germany where my red hairded kiddo was born while Hubs was active duty Army. Those leggings were my best friend, so much so that by the time “the Screamer” (don’t let that scare you, it was the nickname the nursery gave my little angel, surely in sarcasm) came along they were totally worn out on the inside of my legs. We had a little ceremony of disposing of them as they had taken on a life of their own!
Now as for that salad, it looks totally delicious and good for you, as in no rubbed out maternity leggings!! Have a good one and stay warm!
An adult sized burrito.. ha too funny! This salad looks amazing.. and should be eaten at all times of the year.. in season or out..
Nicole — She’d totally fall for it and then I’d feel horrible, ha. On the other hand… maybe that works in my favor? 😉 Thanks, gal!
Danielle — Thank you so much! I’m hoping to post more healthy recipes, too (along with cake and bread, of course — got to have balance ;)).