Tuesday, April 19, 2016

A Different Take on Slaw

Our dear "daughter," (not by birth but our daughter in our hearts nonetheless), Mama K is a Pinterest pinner.  I am not so much of a poster as I am a re-pinner, so when she posted this slaw and I snagged it I knew I would make it during the week.  I am linking  the original recipe right here since I made a bastardized version of it and am writing it as I made it.

I probably would have made it by the actual recipe if I had not found a bottle of sesame ginger salad dressing with miso.  When I saw all the key components of the dressing in a bottle with no really bad stuff I heard the angels singing and it was all over.  Instead of measuring and creating an emulsion all I had to do was pour, which beat making it from scratch.  I had no miso and would have needed to buy it anyway and my toasted sesame oil is a little old so I really needed to buy it also.  I figured the cost of the dressing was equal to either of those two items and I am giving myself a win on time and cost of ingredients.

1 full  handful sugar snap peas, blanched, trimmed and strings removed then cut on the diagonal  into thin pea slices.
1/3 head cabbage sliced thinly or grated (it called for Napa cabbage but I didn't have any.  Regular worked fine)
10 radishes cut in matchstick slices
1 bunch scallions, cleaned, trimmed and sliced  greens and the white onion part. Mine was a smallish bunch, maybe 6 onions.
2 tablespoons toasted sesame seed
salt and pepper to taste
1/4 cup sesame, ginger dressing with miso (? I just poured I didn't measure)

Mix everything in a big bowl. Toss with dressing and enjoy.  It is even better tasting but a tiny bit limp the next day.  Yum!

We had some forgettable entree and this slaw.  The slaw is the only thing either of us remember eating.  From now on if sugar snap peas are on sale this is going to be on the menu. Especially since I have enough dressing for 3, maybe 4 more times.  Fingers crossed! The food ads for the week here come out tomorrow.

Starts the chant"sugar snaps, sugar snaps"

Thanks KK for pinning this.  Love to you, Son1 and Pip.  Y'all are the best and own our hearts!


  1. Now that sounds really good to me. However, I expected to see you add a little hot spiciness to it like you do most things. Maybe next time.

    1. I guess I was respecting a milder Asian theme this time. It was really tasty as is was, without the heat!

  2. "bastardized version"-This made me laugh and then I realized that everything that I make is sort of bastardized just cuz I mess it up.

  3. My kitchen is very "bastardized" too, my new favorite expression to describe creative cooking, based on an original recipe. This slaw is right up my ally. I am drooling thinking of it with a pulled pork sandwich!

  4. Oh I hadn't thought of that! I guess I will need to make some more just to try it.