SUGAR SNAP PEA SLAW
RECIPE TYPE
Vegetarian, Salad, Under 30 min
SERVES
8
Ingredients
1 cup stringless sugar snap peas
4 large radishes
6 cups shredded napa or savoy cabbage (about 1/2 large cabbage)
1 cup grated carrot
Honey Dill Dressing:
1/3 cup mayonnaise
3 tbsp Longo’s Pure Liquid Honey
2 tbsp Longo’s Dijon Mustard
2 tbsp Longo’s Curato Prosecco White Wine Vinegar
2 tbsp each finely chopped shallot or red onion
2 tbsp finely chopped fresh Longo’s Organic Dill
1 tbsp Longo’s Mediterranean Extra Virgin Olive Oil
3/4 tsp Longo’s Sea Salt
Pepper to taste
Extra dill for garnish (optional)
Directions
Honey Dill Dressing:
Whisk together mayonnaise, honey, Dijon, vinegar, shallot, dill, oil, salt and pepper until well combined. Set aside.
Cut sugar snap peas thinly on an angle. Slice radishes thinly, then cut slices into julienne (matchstick) pieces. Combine snap peas with radishes, cabbage and carrot. (Make-ahead: Slaw and dressing mixture can be made ahead and reserve separately for up to 2 days in the refrigerator. The tossed slaw can be held for up to 2 additional days.) Toss with Honey Dill Dressing. Garnish with additional fresh dill, if using.
Tip: For a crunchier slaw, toss with dressing no more than 30 minutes before serving.
NUTRITIONAL INFORMATION
Per serving (1/8th recipe): 140 calories
Protein 2g | Fibre 2g |
Fat 10g | Sugar 9g |
Carbs 12g | Sodium 320mg |
