Once a year spring slaw

So named because I only make it when I can get really fresh snow or snap peas, usually from my own garden. A farmer’s market would be another option. I have never seen good quality snap peas in a standard market.

  • 1 cup sliced almonds

  • 8 cups shredded cabbage

  • 1 lb. snap or snow peas, sliced

  • 1 1/2 cups sliced radishes

  • 1 1/2 cups sliced green onions

  • 1 1/2 cups cilantro leaves

  • Creamy sesame dressing (see separate recipe below)

Toast the almonds until golden (skillet or oven) and set aside.

In a large bowl, combine the cabbage, snap or snow peas, radishes, green onions and cilantro. Add some dressing and half of the almonds to the cabbage mixture and toss. Taste and add more dressing if you like. Pour into a serving bowl and top with the remaining almonds.

NOTES: This takes me awhile to make because I cut everything by hand. You can use a food processor for all the slicing and shredding. I do not prefer the texture that results. I do not like the noise. Since I only make this salad during one short period of the year, I prefer quiet during the process. You could buy sliced almonds. I like thicker slices so, again, I cut by hand with my favorite knife.

This salad is best when freshly dressed. Often I will keep all the prepped ingredients in separate containers and mix together smaller servings as needed.

Creamy sesame dressing

Combine 3 tablespoons white wine vinegar, 2 tablespoons sugar (or substitute — I use Swerve), 1 tablespoon soy sauce (or tamari or coconut aminos), 1 clove garlic (peeled and finely minced), 1/2 teaspoon toasted sesame oil, 1/2 teaspoon ground ginger, and 1/4 teaspoon cayenne. Stir until the sugar dissolves, then gradually add one cup mayonnaise, stirring until blended.

Once a year spring slaw

Only one
salad dressing.

My favorite. I make it more than any other.

Makes about 1 cup

1 clove garlic

1 tbsp lemon zest

1/4 c lemon juice

2 tbsp champagne vinegar

1 tbsp Dijon mustard

1 tbsp honey

1/2 tsp salt

1/2 tsp freshly ground pepper

1/4 c extra virgin olive oil

1 tbsp chopped fresh herbs* (optional)

Blend all ingredients (except herbs) until well blended. (I put the ingredients in a wide mouth pint jar and use a stick blender.)
Taste and adjust seasoning. More salt? pepper? honey? Stir in the herbs.

  • Herbs such as oregano, basil, parsley, chervil, chives, etc. (I don’t add the herbs to the basic dressing until right before serving. Thus, it keeps in the refrigerator at least a month, though mine never lasts that long.)

NOTE: This recipe is infinitely variable!

Sub different citrus for the lemon. I prefer Meyer lemon. (Another favorite is lime.) Try different vinegars. Different mustards. Different honeys.

Lettuce ‘Bauer’ in the greenhouse - WILLS FARM.