- 1 C sugar snap peas
- 3 cups napa cabbage, cut into thin ribbons
- 4 radishes, quartered and thinly sliced
- 3 scallions, thinly sliced on a slant (white and green parts)
- 2 T toasted sesame seeds
- 1 T peeled and minced fresh ginger
- 1 clove garlic, minced
- 2 T sweet white or chickpea miso
- 2 T tahini
- 1 T brown rice syrup
- ¼ C rice vinegar
- 2 T dark sesame oil
- 2 T olive oil
Bring a large pot of salted water to a boil. Prepare an ice-water bath in a medium bowl. Boil the sugar snap peas for about 2 minutes, so they are bright green but still crisp. Scoop them out and drop them in the ice water bath. Once they are cool, drain and pat dry. Remove and discard the stem end and string, then cut into thin slices on a slant. Toss in a large bowl with the cabbage, radishes and scallions.
To make the dressing, combine all the ingredients in a blender. Toss the salad with half of the dressing to start, adding more to taste. Sprinkle on toasted sesame seeds and serve.
To toast sesame seeds, rinse in a fine strainer and drain. Heat a cast iron or stainless steel frying pan over medium heat. Add the sesame seeds and stir with a wooden spoon until the seeds begin to turn brown and pop. This usually takes 5-10 minutes.