Yup, I’m still on a pea kick! I just can’t get enough of them right now. This time I bought a bunch of snow peas at the grocery store and decided to whip up this fresh and crisp asian inspired salad. I had this salad as a main dish but it would work great as a side too. It was quick to throw together and so refreshing after a day out in the sun. Perfect for summer!!!
- 1 cup finely julianned snow peas, ends pinched off
- 1 cup shredded red cabbage
- 1/2 cup grated carrot
- 2 green onions, thinly sliced
- 1/4 cup cilantro, finely minced
- 1 tbsp toasted sesame oil
- 2 tbsp low sodium soy sauce or tamari (if you follow a gluten free diet make sure to use a gluten free sauce)
- 1 tbsp ume plum vinegar (you can omit if you don’t have any on hand)
- 3 tbsp brown rice vinegar
- 1/4 tsp minced ginger or more to your liking
- 1/2 tbsp raw honey or coconut nectar
- sesame seeds to garnish
- In a small bowl mix together the sesame oil, soy sauce, vinegars, ginger and honey. Set aside.
- In a large bowl gently toss together the snow peas, cabbage, carrot, onion and cilantro. Add the dressing and toss one more time to combine.
- Garnish with sesame seeds and serve.
Makes 1 serving as a main dish or 2 servings as a side.
Nutrients based on 1 main dish serving.
Nutrients per serving: Calories: 236, Cal. from Fat: 123, Total Fat: 14g, Sat. Fat: 2g, Carbs: 25g, Fiber: 5g, Sugars: 17g, Protein: 4g, Sodium: 1459mg, Chol: 0mg
Leftover salad can be stored in an airtight container in the fridge for up to 2 days.