If you haven't spent time on the Smitten Kitchen blog, I encourage you to get right over there. Author and blogger Deb Perelman offers a large array of delicious and accessible recipes to fit a variety of cooking skills. I just discovered her recently released cookbook "The Smitten Kitchen Cookbook" and have been happily experimenting with her recipes. Here is one of my favorites from this week. Don't be afraid to free-style! I have sometimes substituted carrots for the sugar snaps peas and added cilantro each time. I'm also too lazy to blanch the snap peas and just throw them in raw.
- 1/2 pound sugar snap peas, untrimmed
- 1/2 pound Napa cabbage, in thin ribbons (about 3 cups)
- 4 ounces radishes (4 medium-large), julienned
- 3 large scallions, white and green parts, thinly sliced on bias
- 3 tablespoons sesame seeds, well toasted
- 1 tablespoon minced fresh ginger
- 1 large garlic cloved, minced
- 2 tablespoons white miso, plus 1 more tablespoon to taste
- 2 tablespoons tahini
- 1 tablespoon honey
- 1/4 cup rice vinegar
- 2 tablespoons toasted sesame oil
- 2 tablespoons olive oil
For the Salad
- Bring a large pot of salted water to a boil and prepare an ice-water bath.
- Boil the sugar snap peas for 2 minutes, until just barely cooked but still crisp.
- Drop them into the ice-water bath.
- Once cool, drain and pat dry.
- Trim ends and cut sugar snap peas on bias into thin slices.
- Toss in a large bowl with cabbage, radishes, scallions, and 1 tablespoon sesame seeds.
For the Dressing
- Whirl all ingredients in blender until smooth. Add more miso as needed.
- Toss salad with half of the dressing (add more if needed) and sprinkle sesame seeds on top.