Name: Sugar Snap Pea Salad with Miso Dressing
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Ingredients: 1/2 lb sugar snap peas; 1/2 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); 1 tablespoon minced fresh ginger; 1 1/2 teaspoons minced garlic; 2 tablespoons sweet white miso, plus more to taste; 2 tablespoons tahini or sesame seed paste; 1 tablespoon honey; 1/4 cup rice vinegar; 2 tablespoons sesame oil; 2 tablespoons vegetable oil

Ingredients

Scale

For the salad:

1/2 lb sugar snap peas
1/2 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 1/2 teaspoons minced garlic
2 tablespoons sweet white miso, plus more to taste
2 tablespoons tahini or sesame seed paste
1 tablespoon honey
1/4 cup rice vinegar
2 tablespoons sesame oil
2 tablespoons vegetable oil

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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.