When I made this slaw, I sliced the blanched snow peas lengthwise in thirds. I did it by stacking 3-4 together at a time. It took me 1-2 minutes. If that’s not where you’re knife skills currently are you have two options: one, don’t make this dish and miss out on a really good, simple, delicious, fresh, crisp winter delight. Or two, just toss in the snow peas whole and shove large forkfuls into your mouth with abandon. Now, doesn’t that sound better?
Snow Pea, Cilantro and Mung Bean Sprout Slaw
Light and crisp with just a little heat, this is the perfect fresh winter or spring bite. Serve it with Pineapple Chinese Barbecue Glazed Pork.
- 1 lb snow peas
- 1/2 lb mung bean sprouts
- 1 bunch cilantro, roughly chopped
- 1 clove garlic, minced
- 2 tbs rice wine vinegar
- 1 tbs Tamari soy sauce
- 1 tsp hot chile oil
- 1 tsp brown sugar
- 1/4 cup vegetable oil
- White pepper
- Bring a 4 quart saucepan of water to a boil over high heat. Season with 1 tbs salt. Prepare an ice bath by filling a large bowl with half ice and half water. Blanch snow peas by adding them to boiling water for 30 seconds. Remove immediately from water and plunge into ice bath. When cool, drain and dry.
- Slice snow peas the lengthwise into thirds and toss in a bowl with mung bean sprouts and cilantro.
- Place garlic on cutting board and sprinkle with coarse salt. Mash into a paste using the flat side of your knife. Add to a medium bowl and whisk together with rice wine vinegar, soy sauce, hot chile oil and brown sugar. While whisking, drizzle in vegetable oil. Season to taste with white pepper and additional salt.
- Toss slaw with dressing.