Crunchy Snap Pea, Red Cabbage & Pilsner Slaw

Bright purple and green slaw, made with pilsner, is loaded on a white platter next to a jar of vinaigrette and a glass of the same beer.

Pair With

Pilsner

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Belgian-style sour ale

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Difficulty 2
Prep Time 30 mins
Cook Time None
Serves 6

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.

Tips

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.

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