Sugar Snap Pea Salad with Miso Dressing

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.

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.

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

Sugar Snap Pea Salad with Miso Dressing

Recipe Type: Salad
Cuisine: Asian-Fusion
Author: Adapted from The Smitten Kitchen Cookbook by Deb Perelman
Prep time: 10 mins
Cook time: 2 mins
Total time: 12 mins
Serves: 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.
  • 1/2 pound sugar snap peas
  • 1/2 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
  • 1/4 cup rice vinegar
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons olive oil
  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

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