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Sugar Snap Salad with Miso Dressing

By Deb Perelman, The Smitten Kitchen
  • minutes
  • Serves

INGREDIENTS

1/2 lb

sugar snap peas, untrimmed

1/2 lb

Napa cabbage, in thin ribbons (about 3 cups)

4 oz

radishes (4 medium-large), julienned

3

large scallions, white and green parts, thinly sliced on bias

3 tbsp

sesame seeds, well toasted

1 tbsp

minced fresh ginger

1

large garlic cloved, minced

2 tbsp

white miso, plus 1 more tablespoon to taste

2 tbsp

tahini

1 tbsp

honey

1/4 cup

rice vinegar

2 tbsp

toasted sesame oil

2 tbsp

olive oil