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If you look at my logo you might notice a unique color combination that pops. Seeing how we all enjoy bright and beautiful foods, I thought of making a seasonal dish to complement the artwork  – simple and clean, purple and green…

Spring is the time for peas…English, snow and snap varieties abound. They make wonderful side dishes, risottos and snacks. Fresh or lightly cooked, snap peas have a lovely crunch that complement whatever they are paired with.

Sugar snap peas are healthy, too. They offer substantial amounts of beta-carotene with vitamin A, and are also high in vitamin C and fiber. Snap peas contain iron, regulate blood sugar, and aid with the absorption of calcium. Cabbage is a cruciferous vegetable also high in fiber and low in calories. While all cabbage is nutritious, it’s the ‘red’ (truly purple) which offers the most phytonutrients and anti-inflammatory benefits – six times more than its green counterpart. And you know once fermented (as in sauerkraut), cabbage is king for digestion.

Asian-Style Sugar Snap Peas and Cabbage

4 cups sugar snap peas, trimmed* and sliced into 1/4″ strips, lengthwise

1 3/4 cup shredded red cabbage

1 scant tsp toasted sesame oil

2 TB rice wine vinegar

2 tsp tamari or soy sauce

1/4 cup chopped mint

1 cup sesame seeds

1 tsp sea salt (ginger salt is ideal)

1.Place the sesame seeds in a cast iron skillet or nonstick pan over medium heat. Toast, stirring constantly, for about 8-10 minutes. Remove from heat immediately if they brown quickly! Let cool.

2. To make salad, lightly steam sugar snap peas. Plunge into an ice bath to stop the cooking and preserve color. Combine them with the cabbage, oil, vinegar, and tamari. Toss gently, divide into four bowls, and sprinkle with chopped mint and a tablespoon or two of sesame seeds.

*To trim snap peas, pinch one end and pull down the bean to remove the ‘string.’

 


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