I love the flavors and textures in this bright, early summer slaw. It’s a great destination for garden or farmstand peas. And by peas I mean all peas – sugar snaps, snow peas, or shelled peas. (And even purple peas!) A combination is nice. Slice sugar snaps and snow peas into two or three pieces on the diagonal. Be generous with the cilantro and peanuts, and if you have a big crowd, feel free to double everything here. My only caveat (for any size) is to mix the slaw and the dressing (which can be made ahead) close to serving time – and to serve it on a platter or in a very shallow bowl. Both of these efforts will help to keep the texture freshest.

Serves 6

 

For the dressing:

  • 3 tablespoons freshly squeezed lime juice
  • 1 tablespoon plus 1 teaspoon dark or light brown sugar
  • 1 tablespoon grapeseed or other neutral oil
  • 1 tablespoon low sodium tamari or soy sauce
  • 1 tablespoon plus 1 to 2 teaspoons finely chopped fresh ginger
  • 2 to 3 teaspoons tahini or smooth natural peanut butter
  • 1 ½ teaspoons minced fresh garlic
  • Kosher salt

 

For the slaw:

  • 4 cups finely slivered red cabbage
  • 2 to 2 ½ cups sliced snowpeas and/or sugar snap peas (or a combination that also includes some freshly shelled peas)
  • 1/3 cup chopped cilantro
  • 1/3 to ¼ chopped roasted peanuts
  • ½ teaspoon kosher salt
  • 1/3 cup chopped (or small wedges) radishes
  • A few tablespoons small herb leaves (mint, basil, cilantro) or herb flowers


 

Make the dressing:

1. In a small bowl, combine the lime juice, brown sugar, oil, tamari or soy sauce, ginger, tahini or peanut butter, garlic and a pinch of salt. Whisk vigorously to combine well.


Make the slaw:

1. Have ready a shallow serving platter. In a medium bowl, combine the cabbage, most of the peas (save some for garnish), the cilantro, half of the peanuts, and ½ teaspoon salt. Toss well. Add all but about a tablespoon of the dressing and toss thoroughly.

2. In a small bowl, combine the radish pieces, any reserved peas, and that last tablespoon of dressing. Toss.

3. Arrange the cabbage-pea mixture on your serving platter. Garnish liberally with the remaining peanuts, the reserved radish-pea mixture, and the herbs. Bring to the table to serve family-style.