This recipe for Sugar Snap Pea Easy Summer Slaw was inspired by my Mom and a recent trip she took to Idaho. Aside from her adventures in the mountains and white water rafting, she and my Dad had dinner at a little restaurant called The Redd and she came back raving about the salad. Yes, a salad as memorable as white water rafting! Well, okay, maybe that’s an exaggeration, but I’m not going to lie, sugar snap peas are a salad game changer.
She explained that it was sliced sugar snap peas, cabbage, red peppers and scallions (don’t skip the scallions!) in a simple vinaigrette. Not too sweet, not to sharp. I jumped in the kitchen to recreate this salad. Certainly, this was a bit more challenging compared to other copycat recipes due to the fact that I had never eaten it. But, going off Mom’s description and having her officially taste test it, it seems I’ve come close. And, though probably not an exact replication of the original, a certainly tasty and refreshing attempt.
Hop in the kitchen with me to make this simple summer salad/slaw. What really defines the difference between a salad and a slaw anyway?
Sugar Snap Pea Summer Slaw
The two specialty products I mention in the video are the Dolcedi’ liquid sweetener and the citrus champagne vinegar. You could sub equal amounts of agave nectar and white wine vinegar respectively, but these two products particularly set off the flavors of the vegetables.
Dolcedi is a low-glycemic liquid sweetener made from apples, similar to the consistency of honey or agave nectar, but with a cleaner, more simple flavor. It’s a great ingredient for folks who have blood sugar issues or who are avoiding refined sugars. The citrus champagne vinegar is by O and has that effervescent quality of champagne with a hint of citrus pop.
This dish would be a great compliment to a backyard bbq or your next potluck.Print
- 2 cups sliced sugar snap peas
- 3/4 cup julienne red pepper
- 3 scallions diced
- 3/4 cup shredded green cabbage
- 1/4 cup oil (light flavored)
- 1 Tbs Dolcedi or honey or agave
- 1 tsp lime juice
- 1/4 cup citrus champagne vinegar or white wine vinegar
- 1/4 tsp black pepper
- salt to taste
- Combine sugar snap peas, red peppers, scallions, and green cabbage in a large bowl.
- Combine remaining ingredients and stir to combine. Toss with vegetables and serve chilled.
*Original recipe by Joanie Simon (joaniesimon.com)