Sesame Snow Pea Salad

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!!!

Sarah

Ingredients:

• 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

Preparation:

1. In a small bowl mix together the sesame oil, soy sauce, vinegars, ginger and honey.  Set aside.
2. 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.
3. Garnish with sesame seeds and serve.

Nutritional Info:

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

Notes:

Leftover salad can be stored in an airtight container in the fridge for up to 2 days.