Snap Pea Cabbage Slaw

February 21, 2020

Snap Pea Cabbage Slaw


  • 8 ounces about 2 ½ cups snap peas, trimmed
  • ½ red cabbage thinly sliced (about 6 cups)
  • 2 green onions thinly sliced
  • 3 tablespoons minced cilantro or flat-leaf parsley, if preferred
  • tablespoons + 2 teaspoons rice vinegar
  • 2 tablespoons canola oil
  • 4 teaspoons hoisin sauce
  • 1 ½ teaspoons sesame oil
  • ¾ teaspoons toasted sesame seeds


  1. Slice the snap peas thinly on a diagonal and transfer to a serving bowl with the red cabbage, green onions and cilantro (or parsley).
  2. Toss with the dressing. Serve.
  3. In a small bowl, whisk together the rice vinegar, canola oil, hoisin sauce, sesame and sesame seeds until combined.

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