Snappy Snap-Pea Salad Recipe
Snap peas, lime juice, red onion, and bok choy or Chinese cabbage make a great combination: colorful, crunchy, and bursting with nutrition.
Most supermarkets carry nutty, mild-flavored Chinese cabbage and bok choy; both of these delicious Asian veggies are great sources of vitamin A, folic acid, and potassium.
This is one zippy salad!
2 cups snap peas
1/2 cup thinly sliced red onion
2 cups thinly sliced Chinese cabbage or bok choy
3 tablespoons extra-virgin olive oil
4 tablespoons lime juice (from about 2 limes)
1 teaspoon sugar, or more, to taste
1 small garlic clove, minced
1/2 teaspoon salt
Fresh-ground black pepper to taste
1. In a large bowl, combine the snap peas, red onion, and Chinese cabbage or bok choy. In a smaller bowl, whisk together the olive oil, lime juice, sugar, and garlic.
2. Pour the lime dressing over the vegetables, season with salt and pepper, and toss well. Let the flavors marry for 30 minutes, and serve.
Adapted from Vegetarian Planet, by Didi Emmons (Harvard Common Press, 1997). Copyright (c) 1997 by Didi Emmons. Reprinted by permission of Harvard Common Press.
Adapted from Vegetarian Planet, by Didi Emmons (Harvard Common Press, 1997).