oh, snap: summer snap pea slaw

Reading: oh, snap: summer snap pea slaw

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07.06.2009

oh, snap: summer snap pea slaw

Sometimes, I get stumped by vegetables. As adescendant of Chinese culture, my natural inclination when I’m handed a vegetable is to throw some oil into a hot wok and stir fry the daylights out of it, then finishing off the dish by steaming the veggies with a little Chinese cooking wine. At the same time, I was raised in South Carolina, and I’m totally a product of themeat-and-threeschool of thought. This basically means that for every meal, I feel like I need to have at least 2 standalone veggies, but most of the time, I don’t know what to do with those veggies, except serve them up Asian style. Sometimes, I’ll throw in a little bit of bacon orsome derivation thereof to flavor my greens, which is done both in Chinese and Southern cooking, but that’s usually as crazy as it gets. I know, hold me back, right?

Anyway, I was super pumped to find someone doing something different with snap peas besides making a honey glaze or firing up the ol‘ iron belly, and this slaw tasted clean, bright and had a great crisp. I added a little bit of coconut milk to emulate the creaminess that usually comes from mayo in standard southern cole slaw.

After the jump is a copy of the recipe from East Village Kitchen‘s blog, with a few revisions of my own:

Spicy Snap Pea Slaw

1 lb. fresh snap peas, washed, with the stems snapped off

3 green onions

1/4 cup rice vinegar

3 tablespoons grapeseed oil, or another light oil

4 tablespoons coconut milk

1 lime, juiced

1 tablespoon light brown sugar

Sriracha, to taste

sea salt, to taste

Directions:

Chop the snap peas lengthwise into thin strips, at a slight angle. Chop the green onions into thin rounds, and mix with the snap peas in a large bowl.

In a separate bowl, combine the rice vinegar, oil, lime juice, brown sugar and coconut milk. Whisk with a fork until the sugar is dissolved. Add the sriracha, a little at a time, until you reach desired level of taste
and heat (East Village Kitchen used three tablespoons; I used about 1 1/2 tablespoon and found it pleasantly warm). Toss the dressing with the veggies. Add salt to taste and serve immediately.

Categories:

recipes, side dishes

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Liz

I have the same problem but my solution is stem ’em and slap some butter and lemon juice on ’em. Cooks Illustrated’s Perfect Vegetables cookbook is awesome – plus it has been handy for all the interesting new things my CSA has been sending me this summer.