Sugar Snap Salad with Miso Dressing recipe came from the Smitten Kitchen cookbook. I have often visited her blog and was excited to finally get a hold of her book. This was one of the recipes that caught my eye!
Before I go any further with this post, I want to let you know that I am Guest Posting at Hungry Little Girl today! She is a good friend and a great baker! I shared a recipe for Blackberry Cobbler with her! Pop over and check it out!
We have been getting pounds and pounds of Sugar Snaps from our CSA for the past few weeks. I have tried blanching and freezing them, but they just don’t have the same crunch as they do when they are fresh. So I am sure you can see why I was excited to see this recipe.
I have never tried Miso although I have heard a lot about it. Miso, if you don’t already know, is a paste made of soy. There are varying flavors and strengths.
- Table salt for pot
- 1/2 pound sugar snap peas, untrimmed
- 1/2 pound Napa cabbage, in thin ribbons (about 3 cups)
- 4 ounces radishes (4 medium-large) julienned or quartered and thinly sliced
- 3 large scallions, white and green parts, thinly sliced on bias
- 3 tablespoons sesame seeds, well toasted (300 degree oven for 5 to 8 minutes)
- Sesame-Miso Dressing
- 1 Tablespoons minced fresh ginger
- 1 large garlic clove, minced
- 2 Tablespoons mild yellow or white miso, plus up to 1 more Tablespoon to taste
- 2 Tablespoons sesame seed paste or tahini
- 1 Tablespoon honey
- 1/4 cup rice vinegar
- 2 Tablespoons toasted sesame oil
- 2 Tablespoons vegetable or olive oil
- Blanch sugar snaps
- Bring a large pot of salted water to a boil, and prepare a small ice-water bath. Boil the sugar snaps for about 2 minutes, or until just barely cooked but still crisp. Scoop them out with a large slotted spoon and drop them in the ice water bath. Once thy are cool, drain and pat them dry. Trim ends and cut sugar snaps on the bias into thin slices. Toss in a large bowl with cabbage, radishes, scallions and 1 Tablespoon sesame seeds.
- Whirl all the dressing ingredients, using the smaller amount of miso, in a a blender until smooth. Taste and adjust if necessary.
- Toss the salad with half of the dressing and then taste. Use more dressing if you desire. Sprinkle with remaining sesame seeds.
- This note is per the Smitten Kitchen book - if you can't get sugar snaps, try snow peas.
By the way, I have started a facebook group called “Fill The Cookie Jar” and I would love it if you would join. We will be sharing a cookie recipe on our blog each month with the rest of the group. Each month there will be a different theme! You can participate every month or just when you have the time. If you are interested, jump over the the Fill The Cookie Jar tab and fill out the form! Thanks so much and I hope to see you there.
See you soon!