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Pea, Radish, and Cabbage Slaw

By Alison Attenborough

4.2

(3)

Image may contain Plant Food Salad Vegetable and Radish
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

Preparation

  1. 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.

TagsSlawSaladSugar Snap PeaPeaBean and LegumeVegetableRadishRoot VegetableRed CabbageCabbageLeafy GreensSideDinnerVeganVegetarianNut FreeGluten FreeDairy FreeEasy30 Minutes or LessNo-CookEpicurious

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