Asian Sugar Snap Peas and Cabbage |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Looking for a visually appealing and tasty addition to your Chinese New Year buffet? I recommend this simple salad starring crisp, sweet peas and crunchy cabbage. âCarole Resnick, Cleveland, Ohio Ingredients:
1 pound fresh sugar snap peas, trimmed |
1/4 cup hoisin sauce |
1/4 cup reduced-sodium soy sauce |
2 tablespoons agave nectar |
1 tablespoon lime juice |
2 teaspoons rice vinegar |
2 teaspoons sriracha asian hot chili sauce or 1 teaspoon hot pepper sauce |
8 chinese or napa cabbage leaves, julienned |
1 tablespoon sesame seeds, toasted |
Directions:
1. In a large saucepan, bring 6 cups water to a boil. Add peas; cover and cook for 1-2 minutes. Drain and immediately place peas in ice water. Drain and pat dry.
2. For dressing, in a small bowl, whisk the hoisin sauce, soy sauce, agave nectar, lime juice, vinegar and chili sauce. In a large serving bowl, combine the peas, cabbage and sesame seeds. Add dressing; toss to coat. Yield: 8 servings.
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