Ingredients:
2 lb sugar snap peas, cut into thirds
4 large radishes, sliced very thin*
1/2 small onion, halved and thinly sliced
1/2 cup coarsely chopped Italian parsley
dressing:
1 oz sherry vinegar
1 oz olive oil
1 tablespoon Dijon
1/2 tablespoon yellow mustard seed
1 teaspoon crushed red pepper flakes
1/4 teaspoon celery seed
Directions:
Toss together the salad ingredients. Set aside. In a small jar or salad dressing shaker, shake together the dressing ingredients until a smooth, cohesive mix forms. Drizzle over dressing. Toss to coat. Serve immediately or refrigerate up to 1 day.
*I used a mandolin
My thoughts:
I thought you all might like one last quick recipe you can take to 4th of July festivities this weekend. This is super simple to throw together and meets pretty much anyone’s dietary needs as it is vegan, gluten-free and raw. Plus fairly high in fiber thanks to the sugar snap peas. It also transports well, making it the perfect potluck picnic side dish. I love using sugar snap peas because you don’t have to shell them and the pods are not only edible by they are tasty and unlike similar snow peas, hold up really well in this type of salad.
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