SUGAR SNAP SLAW

Recipe by The Leek & The Carrot
Inspired by What’s Cooking Good Looking


I love this slaw all on its own. I could eat heaping bowls of it for lunch with nothing else and be perfectly happy, but it really sings with a beautiful filet of salmon (cooked on the grill or in a parchment packet in the oven as done in the recipe that inspired this one). 


Serves 4-6 (as a side)
Takes 20 minutes

Ingredients:
3 cups snap peas, ends trimmed and sliced lengthwise (about 2/3 pound)
3 cups shredded cabbage
2-3 garlic scapes, minced
3 tablespoons mayonnaise
2 tablespoons Greek yogurt
2 tablespoons lemon juice
1/2 teaspoon sugar
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper

Directions:

  1. Combine peas, cabbage, and scapes in a large bowl. Toss to combine then add mayo, yogurt, lemon juice, sugar, Kosher salt, and freshly ground black pepper to the bowl. Stir until veggies are well-coated in the dressing.

Cabbage, Garlic, PeasBethanee WrightComment