Sugar Snap Pea Slaw w/ Ume Plum


Sugar Snap Pea Slaw w/ Ume Plum Vinaigrette

Talk about beautiful colors and fresh flavors in this recipe.  This is a reinvented cole slaw recipe with sugar snap peas, orange peppers, red cabbage, and the candy stripe beet – Chioggia.  Eat it crisp or soak in the marinade to loosen up the crunch.  Good for 6 days in the refrigerator.  Feel free to add some sliced chives, grated carrots, cilantro, or black sesame seeds for color.

  • Author: beckie
  • Prep Time: 35 Minutes
  • Total Time: 35 Minutes
  • Yield: 5
  • Category: Side Dish
  • Method: No Cooking Involved
  • Cuisine: International


Ingredient List Slaw:

  • 3/4 lb sugar snap peas, trimmed & halved lengthwise
  • 1/2lb (8 oz) red cabbage, sliced thin
  • 1/2 of one medium chioggia beet, julienned (thin strips)
  • 1 (~ 7 oz) orange pepper, julienned (thin strips)

Ingredient List Vinaigrette:

  • 1/4 cup ume plum vinegar
  • 2 Tbsp olive oil
  • 2 tsp brown sugar
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper


  • Take the ends off the sugar snap peas and remove the fibrous string that runs along the seams of the snap peas (see picture below).  Sometimes the string needs to be removed on both sides, but mostly it’s just one side.    It’s like “unzipping” the pea.  Some peas may fall out – put them in your bowl.  Cut the snow pea in half lengthwise but not on the seam – the seam holds the peas to the pod for the most part.
  • For the salad:  In a large bowl combine cabbage, chioggia beet, orange pepper, and sugar snap peas.
  • For the dressing: Mix all dressing ingredients except olive oil into a small bowl and slowly whisk in the olive oil.
  • Toss the salad with the dressing.  Add sea salt to taste.  Toss the slaw with the dressing right before eating if you like it crisp. Like other slaws, it gets better with age as the dressing breaks down the vegetables, so make a day ahead if you’re taking it to a potluck / picnic.


Most salad dressings are made by whisking in the oil slowly.  Sometimes, time is an issue and we want to eat faster.  Toss the vinaigrette ingredients into a mason jar and shake vigorously.

Things In My Kitchen:

For more kitchen items I love/use: please visit my shop page.

This post contains Amazon affiliate links.  Thanks for supporting my blog & love of cooking.

Keywords: Asian, Slaw, Salad, Side, Gluten Free, Dairy Free, Vegan, Vegetarian, 4th of July, Labor Day, Memorial Day, Keto, Whole 30, Paleo, Low Carb

Print This Recipe

No ingredients required for this recipe.
No directions required for this recipe.
Sugar Snap Pea Slaw w/ Ume Plum

Leave a Reply

Your email address will not be published. Required fields are marked *