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Sugar Snap Pea Salad with Miso Dressing

April 14, 2013 by Bake Up, Little Suzy

Well, this is awkward. I suppose it’s a little late to give a heads up that posting will be sparse until my show opens in August…? Also, the dog ate my homework, and the check is in the mail.

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I’m sure you will forgive me for failing to post a new recipe for (gasp!) an entire month, when you try this righteous salad. It’s bright and fresh, yet satisfying, with a perfect balance of salty, sweet, and sour. It’s so delicious that with one bite, you’ll forget entirely what a lazy slacker I am. The recipe is from The Smitten Kitchen Cookbook by Deb Perelman. Do you have this book? You need this book.

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The day I prepared this salad is pretty much a blur—I was so rushed making dinner for Mom and Handsome Greg that I barely had a chance to take photos of the meal. So I’m sorry to say that my sad pics don’t begin to do this recipe justice. Just another reason to pick up The Smitten Kitchen Cookbook; the photos are so beautiful you’ll have to resist the urge to devour the actual pages. The only change I made from the original recipe was to omit the tablespoon of fresh, minced ginger, because, as I mentioned before, I’m deathly allergic. If ginger doesn’t send you to the ER, then I suppose you ought to add it to the dressing as Deb suggests. She knows what she’s talking about.

Continue reading for the Sugar Snap Pea Salad with Miso Dressing recipe

5.0 from 2 reviews

Sugar Snap Pea Salad with Miso Dressing
Author: 
Recipe type: Salad
Cuisine: Asian-Fusion
Prep time: 
Cook time: 
Total time: 
Servings: 4-6
 
Bright, fresh, crispy snap peas, Napa cabbage, scallions, and radishes are dressed in a creamy miso dressing and topped with toasty sesame seeds.
Ingredients
  • ½ pound sugar snap peas
  • ½ pound Napa cabbage, sliced in thin ribbons (about 3 cups)
  • 4 radishes, cut into thin matchsticks
  • 3 green onions, thinly sliced at an angle
  • 1 tablespoon toasted sesame seeds
  • Salt
Sesame Miso Dressing
  • 1 garlic clove, minced
  • 2 tablespoons white miso
  • 2 tablespoons tahini
  • 1 tablespoon honey
  • ¼ cup rice vinegar
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons olive oil
Instructions
  1. Fill a large pot with water, salt liberally, and bring to a boil. Prepare an ice-water bath. Boil the sugar snap peas for 2 minutes, or until just barely cooked. Scoop them out with a slotted spoon and submerge them in the ice water. Drain and pat dry. Trim the ends off the peas and cut them on an angle into thin slices. Toss the peas in a large bowl with the cabbage, radishes, green onions, and sesame seeds.
  2. Add all the dressing ingredients to the blender and and whiz until smooth and creamy.
  3. Toss the salad with half the dressing. Is it enough? Add more if needed.

 

Linked to: I Should Be Mopping the Floor, Make-Ahead Meals for Busy Moms, Flour Me with Love, Chef in Training, Nap Time Creations, Balancing Beauty and Bedlam, It’s a Blog Party, 33 Shades of Green, Lil’ Luna, King’s Court IV, Bizzy Bakes, Gooseberry Patch, Creations by Kara, Lady behind the Curtain, Newlyweds, A Little Nosh, Miz Helen’s Country Cottage, Food Trip Friday, Not Your Ordinary Recipes, Tidy Mom, The Country Cook, Crumbs and Chaos, Be Different, Act Normal, My Favorite Finds, Something Swanky, Addicted to Recipes

14 Comments »

  1. That looks so yummy!

  2. I never heard anyone with a ginger allergy. What are your symptoms? Anyway, I would love to try this recipe for a special occasion.

    • Bake Up, Little Suzy says:

      It’s a real bummer – my throat closes up and I can’t breathe! Thankfully, the salad is delightful without the deadly ginger. I hope you like it!

      • Chaya says:

        My daughter has that kind of an allergy with cinnamon.

        I love this recipe and have to get the book. Thanks for sharing this with My Meatless Mondays.

  3. Miz Helen says:

    Hope you are having a great weekend and thank you so much for sharing this awesome recipe with Full Plate Thursday.
    Hope to see you soon!
    Miz Helen

  4. Emily says:

    yummy!! I am a salad lover…This one looks amazing! I’m sharing it tomorrow at this weeks Tasteful Tuesday party…Come on over and check it out… hope you can link up again this week :o ) Oh and grab a featured button while you are over! Link will go live Monday evening at 8:30 central time…

    http://www.nap-timecreations.com/2013/04/salads-and-tasteful-tuesday-party.html

  5. Miz Helen says:

    Congratulations!
    Your recipe is featured on Full Plate Thursday this week. Have a great weekend and enjoy your new Red Plate.
    Come Back Soon!
    Miz Helen

  6. Ceil says:

    Well I have to ask b/c this looks so good…what is white miso, where can I get it and, finally could I sub something else for it.

    • Bake Up, Little Suzy says:

      This was my first time using miso, so I’m no expert. I went to an Asian market in my neighborhood, and they had white miso and red miso. The white miso was considerably cheaper, so that’s the one I bought! I can’t really speak to the difference between the two.

  7. Yummy in my tummy! Stopping by from Gooseberry Patch

  8. slomom says:

    I believe the dressing also had 1 Tb. minced fresh ginger.

    • Bake Up, Little Suzy says:

      Yep — as I mentioned in the post, I omitted the ginger because I’m deathly allergic to it. The recipe I published above reflects the salad exactly as I prepared it.

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