Description
A quick and vibrant Hoisin Snap Pea & Red Cabbage Slaw, blending crunchy snap peas and shredded red cabbage with a flavorful hoisin and sesame dressing. Perfect as a light side dish or refreshing salad in just 15 minutes.
Ingredients
Vegetables
- 8 ounces (about 2 ½ cups) snap peas, trimmed and thinly sliced on a diagonal
- ½ red cabbage, thinly sliced (about 6 cups)
- 2 green onions, thinly sliced
- 3 tablespoons minced cilantro (or flat-leaf parsley, if preferred)
Dressing
- 2 tablespoons + 2 teaspoons rice vinegar
- 2 tablespoons canola oil
- 4 teaspoons hoisin sauce
- 1 ½ teaspoons sesame oil
- ¾ teaspoons toasted sesame seeds
Instructions
- Prepare the Vegetables: Slice the snap peas thinly on a diagonal. In a large serving bowl, combine the sliced snap peas, thinly sliced red cabbage, green onions, and minced cilantro or parsley.
- Make the Dressing: In a small bowl, whisk together rice vinegar, canola oil, hoisin sauce, sesame oil, and toasted sesame seeds until the dressing is well combined and emulsified.
- Toss Slaw: Pour the dressing over the vegetable mixture and toss thoroughly to ensure everything is evenly coated.
- Serve: Serve immediately for the freshest taste and crisp texture, or refrigerate briefly to let the flavors meld before serving.
Notes
- For extra crunch, add sliced water chestnuts or chopped peanuts.
- Substitute parsley if cilantro is unavailable or to adjust flavor profile.
- This slaw is best served fresh but can be refrigerated for up to 1 day in an airtight container.
- Adjust hoisin sauce amount based on desired sweetness and saltiness.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian-inspired
