When I chop a lot I think a lot.
Even thought there's a lot of thinking going on when I'm chopping, it's the kind of thinking that clears my head the same way running or exercise would.
I am not good at not thinking, I wish I was a little better at it. In yoga when they tell you to quiet your mind, that's right about the time that my mind starts to wander to some far-off bizarre places. It probably sounds a little like this:
I want to adopt another dog that is a cross between a newfoundland and a king charles cavalier
ahh! I forgot to email so and so back
I really want a yellow mixing bowl
a nice wrap dress for the summer would be a great addition to my wardrobe
I need to get a pedicure
I've had a lot on my mind recently. Nothing crazy, but we just have a lot going on right now. It's impossible to stay balanced all the time, so when things are a little off kilter, I need to find ways to make it back to my center place.
Yoga usually gets me there (despite my wandering mind), and chopping. Lots of chopping.
Maybe that's how this slaw recipe came to be. Maybe I just needed to chop it out.
As I am sure you know, I am a sucker for twists on classic recipes. This recipe takes a classic slaw and adds a lot of fun surprises. The cilantro mayo dressing is light, bright, and happy, and the snap peas add this lovely little unexpected crunch. It all goes so well together that this side dish might become the main event.
This slaw would pair well with so many things. It would be killer on top of these quinoa burgers I made recently, or maybe beside some shish kabobs, or a nice piece of fish .... or if you're like my husband, you can just eat it straight out of the bowl for lunch (yes, he did that).
Now that summer is coming up, I love to have fun recipes like this handy for when we are grilling or if I need to bring something to a friend's BBQ. It's vegan (depending on the type of mayo you want to use) and gluten-free, so you won't have to worry about food preferences or allergies with this dish.
I realize that fresh sugar snap peas are seasonal and are only around for a short time so make this while you can. They tend to taper off around mid-summer around here. If you want to make this and cannot find sugar snap peas, a snow pea would be a okay substitute, or you can just make it without the snap pea. Even though the snap peas are the real treat, the cilantro mayo and cabbage can still hold it's own.
sugar snap pea + cilantro slaw
4-6 as a side dish
about 3 cups of snap peas, sliced thinly lengthwise
about 1 cup of green cabbage, shredded
about 1 cup of purple cabbage, shredded
a large handful of cilantro, finely chopped
2 cloves of garlic, minced
the juice of 1/2 a lemon
1/3 cup of vegan mayo (or regular mayo if you prefer)
salt + pepper
- Place the chopped snap peas and cabbages in a large bowl and give it a quick toss to combine.
- Then in a small bowl add the cilantro, garlic, lemon juice, mayo, and salt and pepper to your liking. Stir to combine. Taste and adjust any seasoning if necessary.
- Then add the mayo mixture to the snap peas and cabbage. Stir until everything is combined.
- You can make this a day or so ahead of time and keep in covered in the fridge until you're ready to serve. This will keep for a couple of days in an air tight container in the refrigerator.