- Difficulty 2
- Prep Time 30 mins
- Cook Time None
- Serves 6
Vibrant green and purple-red, this flavour-packed slaw is more interesting than the diner version. Plus, it holds up for a few days in the fridge, so it’s a make-ahead secret weapon for summer barbecues and potlucks. Snap peas add the signature crispy crunch. If you have slim, young ones, skip straight to slicing; if you have fatter, more mature pods, pull off the strings first. The sunflower seed topper is optional but highly recommended.
Ingredients for Soy Sunflower Seeds (optional)
- 1/3 cup (80 mL) raw sunflower seeds
- 1-1/2 tsp (7.5 mL) soy sauce or tamari
Ingredients for Slaw
- 225 g fresh snap peas, stringed if mature (see tips)
- 2 cups (500 mL) finely shredded red cabbage (see tips)
- 1 cup (250 mL) coarsely chopped cilantro
- 1/4 cup (60 mL) thinly sliced green onion
- 2 tbsp (30 mL) mayonnaise (see tips)
- 1-1/2 tbsp (22.5 mL) pilsner
- 1-1/2 tbsp (22.5 mL) white vinegar
- 1 tbsp (15 mL) olive or grapeseed oil
- 1 tsp (5 mL) granulated sugar
- 1/2 tsp (2.5 mL) Dijon mustard
- 1/2 tsp (2.5 mL) salt
- 1/4 tsp (1 mL) cayenne pepper (approx)
Directions for Soy Sunflower Seeds (if using)
- 1. In a medium skillet, toast sunflower seeds over medium-high heat, stirring often, until golden, about 5 minutes. Remove from heat and immediately toss with soy sauce. Scrape into a small bowl to stop cooking. Set aside if using immediately or let cool and store in an airtight container at room temperature for up to 2 weeks.
Directions for Slaw
- 1. Cut snap peas vertically or diagonally to create long, thin slices. In a large serving bowl, combine snap peas, cabbage, cilantro and green onion.
- 2. In a small bowl, whisk together mayonnaise, pilsner, vinegar, oil, sugar, mustard, salt and 1/4 tsp (1 mL) cayenne pepper until blended. If desired, add up to 1/4 tsp (1 mL) more cayenne pepper. Pour over snap pea mixture and toss to coat.
- 3. If serving immediately, top with Soy Sunflower Seeds (if using). Or cover and refrigerate slaw for up to 3 days, adding optional seeds just before serving.
- To string a mature snap pea, grab the stem end, snap and then pull down to remove the fibrous string that runs along the rounded edge of the pod.
- A mandoline makes finely shredding cabbage quick and easy. If you don’t have this tool in your kitchen, a sharp chef’s knife and a bit of precision will do the trick.
- To make an entirely plant-based version, swap in vegan mayo in place of the regular variety.