Pea, Radish, and Cabbage SlawJohnny Miller
Light, crunchy, and downright pretty, this fresh spring slaw will brighten any spread.
Recipe information
Yield
Makes 4 servings
Ingredients
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
Need to make a substitution?
Preparation
Step 1
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.
Step 2
Toss salad with dressing just before serving. Scatter radish rounds over the top.