Snap Pea Radish Slaw
Snap Pea Radish Slaw- made with just 8 ingredients, this spring-inspired slaw is simple and refreshing.
I’ve never appreciated spring as much as I do now, living here in Athens. The change in season is undeniable. Wild purple wisteria tangles itself around the tall oak trees as green buds begin to form on their branches. Random weeds come to life with perfect little blooms you’d thought were planted with care. In fact, the flowers in these photos are actually weeds from my front yard.
With spring also comes the return of my beloved farmers market. One of our favorite farmers (I know I shouldn’t choose favorites but I can’t help it) had these beautiful baskets of snap peas last week and I knew exactly what I wanted to do with them.
In full disclosure, I’m not usually a fan of snap peas because I’ve only had them in stir-frys and I find them to be a little cumbersome to chew. But then I saw julienned snap peas in a recent issue of Eating Well magazine and thought that was a brilliant way to solve my problem.
Julienne might seems like a fancy word but it just means to thinly slice in strips. You stack the snap peas on top of each other and thinly slice them at angle. For the radishes you have to slice them into rounds first, then stack them and slice into thin strips.
Slicing the veggies is the majority of the work. Other than that all you have to do is whisk together the dressing which includes:
- Apple Cider Vinegar– lends a tangy flavor with a subtle hint of sweetness. Also great for digestion!
- Mayonnaise– vegan mayo makes the slaw creamy while also keeping it dairy-free. If you’re not into mayonnaise, substitute extra virgin olive oil in it’s place.
- Dijon Mustard– provides a bit of depth and a little more tang.
- Celery Seed– adds a bit of celery-flavored spice (not spicy though!) along with health benefits.
- Salt– fine sea salt gives the dressing more savory flavor. The recipe that inspired me also called for sugar but I didn’t feel like it needed it. But feel free to add a touch of honey or maple syrup if you want.
How to Make Snap Pea Radish Slaw
- Thinly slice the snap peas and radishes then place in a large bowl.
- Whisk together the dressing.
- Pour onto the sliced veggies and stir to combine.
- Serve or refrigerate for up to 3 days.
As you can see this is a super simple recipe. It’s a light and refreshing dish that’s perfect for the warmer spring days which I am so excited for. Cheers to spring, friends!
Looking for more recipes to make for spring? Check these out:
- Spring Farro Bowls with Lemon Tahini Dressing
- Spring Sandwiches with Sunflower ‘Cream Cheese’
- Broccoli Salad with Almonds and Cranberries
- Renewing Rainbow Kale Salad
- Barbecue Chickpea Collard Wraps
Snap Pea Radish Slaw
- 12 ounces sugar snap peas, trimmed and julienned
- 6 ounces radishes, trimmed and julienned
- 1/4 cup apple cider vinegar
- 2 tablespoons non-dairy mayonnaise , or extra virgin olive oil
- 2 teaspoons Dijon mustard
- 3/4 teaspoon celery seed
- 3/4 teaspoon fine sea salt
- 1/4 teaspoon fresh ground black pepper
- In a large bowl, combine julienned snap peas and radishes.
- In a measuring cup or small bowl, whisk together remaining ingredients for dressing.
- Pour dressing into bowl with snap peas and radishes. Stir to combine. Taste test to see if you prefer more salt or would like to add sweetener. Serve immediately and enjoy!