07 May 2013

Recipe review: Sugar Snap Salad with Miso Dressing

This is another great salad from The Smitten Kitchen Cookbook, but it's fussy.  Here's the original recipe as copied by the lovely and talented Dana Treat, and here's my version below, slightly simplified (and just as delicious). I also added cilantro, just because. 

SK's Snap Pea Salad with Miso Dressing

Serves 4-6
½ pound sugar snap peas, untrimmed
½ pound Napa cabbage, sliced (about 3 cups)
4 medium radishes thinly sliced
3 large scallions,  thinly sliced 
3 tablespoons sesame seeds
1 handful chopped cilantro
for the dressing:
1 tbsp. minced fresh ginger
1 large garlic clove, minced
2 tbsp. miso
2 tbsp.  tahini 
1 tbsp. honey
¼ cup rice vinegar
1 tbsp. toasted sesame oil
2 tbsp. olive oil
Bring a large pot of salted water to a boil, and prepare a small ice-water bath.  Boil the sugar snaps and the cabbage for about 2 minutes, or until just barely cooked but still crisp.  Drain in a colander.  Trim ends and cut sugar snaps into thin slices.  Toss in large bowl with cabbage radishes, scallions, and the sesame seeds. Place bowl in refrigerator to cool if there's time. 
In a small food processor or a blender, combine all dressing ingredients and blend until smooth.  Taste and adjust; it will be a bit salty, but the sugar snaps peas will mellow it out. 
Toss salad with half of dressing, and taste.  Add more dressing if you want, or save the rest of other salads.