I was first introduced to miso on my trip to Japan. I love it’s salty complexity, especially when paired with gingery sweetness. The dressing on these vegetables is phenomenal. If you don’t think the veggies sound good (you are a weirdo), skip them and just try the dressing. It’s my new favorite! One small note- if you make this recipe, be sure to eat it all in one day. It doesn’t keep well. If you can’t eat it all, just halve the recipe.
Sugar Snap Salad with Miso Dressing (from The Smitten Kitchen Cookbook)
- 1/2 lb sugar snap peas
- 1/2 pound Napa cabbage, cut into thin ribbons (about 3 cups)
- 4 large radishes, quartered and thinly sliced
- 3 large scallions, thinly sliced
- 3 tbsp sesame seeds, toasted
- 1 tbsp minced fresh ginger
- 1 large clove of garlic, minced
- 2 tbsp yellow or white miso
- 2 tbsp tahini
- 1 tbsp honey
- 1/4 cup rice vinegar
- 2 tbsp toasted sesame seed oil
- 2 tbsp olive oil
Bring a large pot of salted water to a boil and prepare a small ice-water bath. Boil the peas for about two minutes, until barely cooked and still crisp. Scoop them out with a large slotted spoon and drop them in the ice water bath. One they are cooled, drain and pat dry. Trim ends and slice on bias into thin strips. Toss into a bowl with cabbage, radishes, scallions and 1 tbsp sesame seeds.
In a blender, combine all the dressing ingredients. Blitz until smooth. Taste and adjust seasonings as needed. Don’t add extra honey as the peas will add sweetness.
Toss the salad with the dressing and sprinkle with remaining sesame seeds. Serves 4 to 6.