Best Sugar Snap Pea And Cabbage Slaw Recipes

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PEA, RADISH, AND CABBAGE SLAW



Pea, Radish, and Cabbage Slaw image

Light, crunchy, and downright pretty, this fresh spring slaw will brighten any spread.

Provided by Alison Attenborough

Categories     Salad     Side     Vegetarian     Quick & Easy     Radish     Vegan     Cabbage     Sugar Snap Pea     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 10

4 ounces sugar snap peas, thinly sliced crosswise
1 bunch radishes, half thinly sliced into matchsticks and half thinly sliced into rounds
4 ounces red cabbage, finely shredded
4 ounces fresh peas or frozen peas, thawed
1 lemon, zested and juiced
1/4 cup olive oil
1 tablespoon Dijon mustard
2 tablespoons white wine vinegar
Sea salt
Freshly ground black pepper

Steps:

  • Combine snap peas, radish matchsticks, red cabbage, and peas in a medium bowl. Add remaining ingredients to a jar with a lid. Shake to mix well.
  • Toss salad with dressing just before serving. Scatter radish rounds over the top.

SUGAR SNAP PEA AND CABBAGE SLAW



Sugar Snap Pea and Cabbage Slaw image

Provided by Maggie Ruggiero

Categories     Dairy     Garlic     Herb     Vegetable     Side     Low Carb     Low Fat     Vegetarian     Summer     Cabbage     Sour Cream     Dill     Sugar Snap Pea     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 12 servings

Number Of Ingredients 9

2 1/2 pounds green cabbage (preferably Savoy), quartered, cored, and thinly sliced (14 cups)
3/4 pound sugar snap peas, trimmed and thinly sliced diagonally (4 cups)
3/4 cup well-shaken buttermilk
1/2 cup sour cream
1/4 cup chopped fresh dill
2 garlic cloves, minced
1 3/4 teaspoons salt
1/2 teaspoon black pepper
1 tablespoon white distilled vinegar

Steps:

  • Toss together cabbage and peas in a large bowl. Whisk together remaining ingredients and pour over slaw, stirring to combine well. Add salt to taste, then chill, covered, at least 2 hours.

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