Ingredients

The following ingredients have 5 Servings
  • 3/4 lb sugar snap peas, trimmed & halved lengthwise
  • 1/2lb (8 oz) red cabbage, sliced thin
  • 1/2 of one medium chioggia beet, julienned (thin strips)
  • 1 (~ 7 oz) orange pepper, julienned (thin strips)
  • 1/4 cup ume plum vinegar
  • 2 Tbsp olive oil
  • 2 tsp brown sugar
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Instruction

  • Take the ends off the sugar snap peas and remove the fibrous string that runs along the seams of the snap peas (see picture below).  Sometimes the string needs to be removed on both sides, but mostly it's just one side.    It's like "unzipping" the pea.  Some peas may fall out - put them in your bowl.  Cut the snow pea in half lengthwise but not on the seam - the seam holds the peas to the pod for the most part.
  • For the salad:  In a large bowl combine cabbage, chioggia beet, orange pepper, and sugar snap peas.
  • For the dressing: Mix all dressing ingredients except olive oil into a small bowl and slowly whisk in the olive oil.
  • Toss the salad with the dressing.  Add sea salt to taste.  Toss the slaw with the dressing right before eating if you like it crisp. Like other slaws, it gets better with age as the dressing breaks down the vegetables, so make a day ahead if you're taking it to a potluck / picnic.