I have made this a few times and love how fast it is whip together a ‘girl dinner’ when M is at work late. It’s a big blast of flavor but packs in plenty of veg too!
Serves up to four as a side, one as a main (if you’re me)
1/2 lb untrimmed sugar snap peas
1/2 lb sliced Napa cabbage
4 medium radishes, quartered an thinly sliced
3 large scallions, sliced on the bias
1 tbsp toasted sesame seeds
For the gingery miso dressing:
1 tbsp fresh ginger, peeled
1 large garlic clove
2 tbsp yellow or white miso
1 tbsp honey
1/4 cup rice vinegar
3 tbsp olive oil (you can sub up to 2 tbsp toasted sesame oil but I ran out)
Bring a large pot of salted water to a boil. Boil the snap peas for 1 to 2 minutes until just barely cooked. Strain and run them under cold water to stop the cooking process. While that cools, mix the dressing in a bowl. Using a garlic press, mince both garlic and ginger, taking care to get the ginger juice in the bowl as well. Whisk in remaining dressing ingredients until well combined. Toss with veggies and serve immediately (storing this in the fridge caused the cabbage to wilt).