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Years ago, I was inspired to throw some snap peas into a slaw, and now I never make slaw without them. I am also a big fan of incorportating broccoli stems into salads because they are fresh and crunchy, just like the snap peas. Both the broccoli stems and the snap peas are exactly what a good crunchy slaw is begging for. This slaw is great to make when you have leftover broccoli stems in the fridge (so be sure you don’t throw them away!) – however, if you don’t happen to have them around, just add some extra cabbage. Same goes if snap peas are not in season – feel free to leave them out and add more cabbage and/or broccoli stems.
1 cup snap peas, thinly sliced lengthwise
1 cup broccoli stems, outer 1/2 inch peeled and cut into matchsticks (about 2 stems)
1 cup shredded green cabbage
1 cup shredded purple cabbage
1 large handful cilantro, finely chopped
6 basil leaves, finely chopped
1 clove garlic, minced
juice of 1/2 lemon (about 1 tablespoon) or Heaven and Earth Lemon Juice
1/3 cup Gefen Mayonnaise
sea salt
freshly ground Gefen Black Pepper
Put the snap peas, broccoli stems, and cabbages in a large bowl and toss to combine.
In a small bowl whisk, together the cilantro, basil, garlic, lemon juice, and mayonnaise, and season with salt and pepper.
Pour the aioli over the snap peas, stems, and cabbage, and toss until everything is combined. You can make this a day or so ahead and keep covered in the fridge until you’re ready to serve.
In a small bowl whisk, together the cilantro, basil, garlic, lemon juice, and mayonnaise, and season with salt and pepper.
Pour the aioli over the snap peas, stems, and cabbage, and toss until everything is combined. You can make this a day or so ahead and keep covered in the fridge until you’re ready to serve.
Recipe excerpted from More with Less (Roost Books, 2018) with permission from the publisher.
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