SUGAR SNAP PEA, ASPARAGUS & RADISH SLAW
We’ve all seen radishes sliced into salads, but this versatile root vegetable can wear several hats. In this slaw, grated radish is tossed with spring’s first sugar snap peas and raw slivered asparagus, then finished with a creamy dressing. This works as a side for sandwiches and seafood dishes – try slipping some into tacos for a refreshing crunch.
Ingredients
- SLAW
- 2 cups grated radish squeeze dry in your hands before adding to the mix
- 2 cups sugar snap peas sliced on the bias
- 2 cups thinly sliced asparagus stems save the tops for another use
- 2 cups frozen peas thawed and rinsed
- ½ cup green onion thinly sliced on the bias
- CREAMY DRESSING
- ½ cup mayonnaise
- ½ cup light sour cream
- 1 tablespoon lemon juice or to taste
- ¼ teaspoon salt or to taste
Instructions
- For the slaw: Combine all ingredients in a large bowl.
- For the dressing: Mix ingredients together and check for balance of seasoning. Add more lemon or salt if it suits your taste.
- To serve:Toss dressing lightly with slaw ingredients and serve immediately. Start with just half the dressing and adjust the amount to your personal taste.
Notes
Soggy slaw isn’t much fun. To make sure your slaw is nice and crunchy, mix right before serving. If you take this on a picnic or to a potluck, pack dressing separately (remember to keep everything nice and cold) and mix it up right before you’re ready to eat.